black bean & corn salsa with cilantro & lime
(1 RATING)
I adapted this recipe from one which used a fresh salsa seasoning mix which is no longer available. I found several recipes for salsa seasoning at online sites and adapted them for this recipe. My family loves it! I've had so many people ask me for the recipe, I've made up recipe cards. It's not terribly spicy hot, but can be "heated up" by adding more red pepper to the seasoning mix and more of the seasoning mix to the salsa. It's best chilled overnight. The seasoning mix recipe makes plenty for several batches.
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prep time
15 Min
cook time
method
---
yield
10 - 12 for dipping chips
Ingredients
- SALSA SEASONING MIX
- 1/2 cup crushed red pepper flakes
- 1 tablespoon dried parsley
- 3 tablespoons dried cilantro
- 1/2 cup onion flakes, dehydrated
- 2 tablespoons minced garlic, dried
- - mix and store in tightly closed container. makes enough for several batches.
- SALSA
- 1 can (15 oz. or so) petite diced tomatoes, slightly drained
- 1 can (15 oz. or so) canned black beans, drained and thoroughly rinsed
- 1 can corn, well drained
- 1/3 - 1/2 cup chopped fresh cilantro
- 1/2 - 3/4 cups onion, chopped small
- 2 tablespoons minced dried garlic
- 1 tablespoon salsa seasoning mix - this makes it medium spicy, for hot add more
- 1 or more - fresh lime, juiced (more can be added, to taste)
How To Make black bean & corn salsa with cilantro & lime
-
Step 1Mix well and chill overnight. This keeps for 5 - 7 days in the refrigerator. More lime juice can be added when using leftovers to "liven up" the flavor.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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