A wonderful salsa that is easy to put together due to the majority of the ingredients coming from tins you probably already have in the cupboard.
Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.
Used different ingredients. Excellent - thanks so much for sharing! I've been looking for a guilt free black bean/corn salsa that rivals the one I get at the local deli. I admit there was something missing and per usual I tweek these recipes and end up with new favourites. Anyway, I realized it was vinegar, but I didn't know what kind to use. My roommate suggested cider vinegar and that did the trick perfectly! I didn't even bother with the fresh tomato because the can was fine for me. We munched on this before dinner with baked corn chips. Homemade pita chips would probably be fine too. We ate much I had to make another batch. The second batch I used the lime and coriander and added chillis separtely. Impossible to screw up! I too used the coriander inside instead of as a garnish. Also added a dash of salt and pepper. - 29 Sep 2008
Used different ingredients. I have made a variation of this recipe and everyone loves it! I do not use the canned tomatoes, but instead use 3 tomatoes. I also omit the green capsicum, but substitute jalapeno chillis (usually 2 or 3 depending on size, no seeds). I also add 4 capfuls of white balsamic vinegar and the juice of 1/2 lime and 1/2 lemon. I really recommend the fresh coriander (1/2 cup), it adds so much! - 29 Sep 2008
Altered ingredient amounts. 2/26/07 - This recipe was excellent with a few modifications! I scale the recipe to 27 servings (2 cans black beans) and use a 16 oz. pkg. frozen corn, cooked. Add 1 Tbls. cumin, 1/4 tsp. garlic powder, 1/8-1/4 c. chopped coriander and 1/3 c. fresh lime juice with pulp (1-3 limes depending on size.) Make sure you drain all cans before adding to salsa. It tastes best if you let it chill for 2 days. Excellent over rice! I have made this three times already. It makes taco salad wonderful! I just can't get enough of it! - 29 Sep 2008