Tomatoless Salsa w Black Beans & Corn

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1 can(s) black beans, drained & rinsed
1 can(s) corn with green peppers (or just regular corn), drained
1 can(s) diced jalapeno pepper, drained
1 jar(s) diced pimiento, drained
1 small onion, coarse chopped
1 small bell pepper, chopped
1 tsp crushed or powder garlic
1 bunch cilantro, fresh
juice of 1 lime
1/2 tsp sugar
1 tsp chili powder
1/2 tsp cumin
1 tsp vinegar (optional)
1 tsp crushed red pepper flakes (optional)
tortilla chips (baked or bagged)

The Cook

Cheryl Ross Recipe
Well Seasoned
Charleston, WV (pop. 51,400)
Member Since Sep 2011
Cheryl's notes for this recipe:
I was seriously CRAVING salsa on New Year's Eve to go with my tortilla chips, but since anything with tomatoes gives me this thing I affectionately call "Fred Flintstone Feet-itis" I had basically resigned myself to never eating salsa again..until I started throwing stuff into a bowl & came up with this! (it wasn't spicy Saturday, but I just had some & it's got a nice little zing to it right now!)Enjoy!!
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Combine first 7 items in a bowl, tossing well.
Break the cilantro leaves up & add to the bowl.
Take the lime & roll it on countertop surface or cutting board. When you slice it & squeeze the juice from the lime, this will make the juice flow easily! Squeeze the lime over your open palm so you'll keep any seeds from falling into your salsa(got both those tips courtesy of Food Network's Big Daddy!)
Add the last five ingredients & stir. (I listed the vinegar as optional because, when I lived in CA, a friend from Mexico scolded me when I brought a jar of store-brand salsa to a potluck! Her words to me: "no authentic salsa *ever* has vinegar in it; that's what the lime juice is for!" I listed it here just because I know some people expect to taste that vinegary zing!)
At this point, grab a chip & taste; add more red pepper flakes or jalapeno as your heat tolerance quotient will allow!


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