11 July 2013

Black Bean and Corn Salsa

I had first tried this two years ago at my sister-in-law’s.  I’d asked for the recipe and never got  around to making it until this week.  It is just as good as I’d remembered it to be!


2013-07-10 09.38.40

(Serves: 4   /  Prep time: 10 minutes)

¼ cup light mayo

2 tbsp lime juice

½ tsp ground cumin

1 can (19oz) black beans, rinsed and drained

1 can (11oz) whole kernel corn, drained

1 cup quartered grape tomatoes or cherry tomatoes

½ cup chopped red onion

2 tbsp chopped fresh cilantro

1 tsp chopped jalapeno pepper (optional)

1. Combine mayo, lime juice & cumin in medium bowl.

2. Stir in remaining ingredients.

3. Serve chilled or at room temperature.


Me, being me… I added in a whole lot more coriander and cumin than what the recipe calls for.  (I just love coriander and cumin!)  I substituted lime juice with calamansi juice –because that’s what I have and I couldn’t be bothered going out to get some lime.  We skipped the jalapeno pepper.


Josh loved it; Zoë was okay with it, but said that she was not very keen on the black beans and the cherry tomatoes.  Oh, well. 


Linking up with Little Things Thursday.

Blog Widget by LinkWithin