Thursday, February 17, 2011

Balsamic Black Bean Salsa

It's time to reveal the secret Salsa recipe that I showed off on my Margarita Chicken recipe a few days ago. Are you ready?

This salsa is amazing. I found it on My Kitchen Cafe, and have made it countless times since. It's fast and easy, and is perfect for potlucks. Every time I take it somewhere, I end up handing out the recipe! It's great with tortilla chips, on burritos, fajitas, or even baked chicken.  I added the garlic, but everything else is directly from Mel.

Now, don't try to taste the salsa right when it's done mixing. The Balsamic dressing will knock you away. Let it sit in the fridge for a few hours and marinate. The vinegar taste will go away, leaving a great blend of seasonings and just enough tartness from the dressing.

Balsamic Black Bean Salsa 

1 (15oz) can black beans, drained and rinsed well
1 (15oz) can whole kernel corn, drained well **I use frozen corn in the bean can to measure.
1/2 medium onion finely diced (about 1/3 cup)
1/2 cup finely chopped fresh cilantro
2 teas minced garlic
1 (7oz) can salsa verde (Green salsa)
Juice of 1 lime
1/2 teas cumin
1/4 cup balsamic vinegar
Salt and Pepper to taste
Avocado (Optional- put on when serving) 

Mix all of the ingredients together in a medium bowl and cover with plastic wrap.  Let the salsa marinate for a few hours or overnight before serving. If needed, you can drain the excess liquid before serving.


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