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. 

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