Serve this flavorful chunky salsa in steamed corn tortillas with rice, or atop salads, hash browns, or baked potatoes. For a black bean dip, simply blend all of the ingredients in a food processor (see Notes).
1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
1 cup corn kernels (thaw first if frozen)
1 cup chopped tomatoes (1 medium-large)
½ cup packed cilantro, chopped
¼ cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon lemon juice
1 teaspoon chili powder
½ teaspoon regular or smoked paprika
½ teaspoon ground cumin
1 medium clove garlic, finely chopped
1. Place all of the ingredients (black beans, corn, tomatoes, cilantro, onion, lime and lemon juice, chili powder, paprika, cumin, and garlic) into a medium bowl and stir well. Serve immediately or refrigerate for a couple hours to better incorporate the flavors.
Preparation: about 15 minutes; Cooking: 0 minutes; Makes: about 3 cups
NOTES: