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.

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