Today I’m sharing one of my favorite Summer time snacks Corn and Black Bean Salsa! I got this recipe from my grandma. She started making this several years ago as an afternoon snack at the lake. When we are at the lake it’s pretty common to snack a lot in the afternoon and not really have a set lunch. This recipe quickly became a favorite for almost all of the family.
Corn and Black Bean Salsa
2-1/2 cups fresh or frozen corn, cooked
1 can (15 ounces) black beans, rinsed and drained
3/4 to 1 cup chopped seeded anaheim chili peppers
1/8 to 1/4 cup chopped seeded jalapeno peppers
1/4 cup vinegar
2 tablespoons vegetable oil
1 tablespoon Dijon mustard
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine corn, beans and peppers.
Combine remaining ingredients in a small bowl or measuring cup, pour over corn mixture and toss to coat. Chill for a few hours, then enjoy with your favorite corn chips. It is also good on any thing mexican. I have even added this to eggs for a breakfast burrito.
Hope you enjoy this recipe!