I love this homemade salsa in the spring and summer! My hubby whipped this up one day last summer, and I’ve been hooked ever since!
Servings: Yields about 4-5 cupsPrep Time: 10-15 minutes, plus time for corn to thaw
1 (15oz) can black beans, drained and rinsed
10-12 oz frozen whole kernel corn, thawed and rinsed
1 can Rotel original, partially drained
2 med tomatoes diced
1 small/medium sweet onion fine diced (or a blend of green & sweet onions)
1/2 cup green bell pepper diced
1/2 cup red bell pepper diced
1-2 fresh jalapeño(s) fine diced
Juice of 2 fresh limes
3 Tablespoons of fresh cilantro fine chopped
2 cloves garlic minced
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sugar
Mix all ingredients in a large bowl and refrigerate at least two hours for flavors to marry.
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