this incredible salsa is so delicious and versatile – try it as is with warmed chips or change it up with black-eyed peas, pintos or other favorite legume, serve it along side grilled quesadilla! enjoy – v
- 2 cans black beans, rinsed
- 16 oz bag frozen sweet kernel corn
- 1/2-1 cup fresh cilantro, chopped
- 1 bunch green onion, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2-3 T olive oil
- pinch of crushed red pepper
- 1 T cumin
- 2 plum tomatoes, chopped
- 1 avocado, chopped
- juice from 2 limes
- Tajin, to taste
- kosher salt and fresh ground black pepper, to taste
Heat oven to 450 degrees; spread corn on foil-lined baking sheet, pat dry with paper towel. Season with Tajin – roast for 10-15 minutes, remove and allow to cool slightly. In a large serving bowl, combine beans, corn, both green and red onion, garlic and jalapeño – stir, then add lime juice, crushed red pepper, olive oil, season with salt, pepper and more tajin, if desired. Just before serving, toss in tomato, avocado and cilantro – gently stir.
Now that you have your tajin, why not visit your local farmer’s market for a fresh pineapple and some champagne mango – slice and season with tajin 🙂
Another great use: roasted corn-on-the-cob – season with lime juice, tajin and sprinkle with crumbled queso fresco – yum.
delectablediction 