Black bean and corn salsa

Black bean and corn salsa

Ever since I stopped being a heavy chip eater after college, it seems the chip market has exploded. Chips these days pack plenty of flavor: from Maui onion and tomato basil to chili lemon and pico de gallo, there's little need for a spice-heavy dip. However, there are those days when I want to use the chip as a vehicle for something else instead of binging on them straight from the bag. I made this dip at the last minute to take to our friend's place for dinner. They were making homemade pizzas from scratch, so questions here about who did most of the work...

We had some food restrictions so I made 2 slightly different versions. But in general, this is what went into it. 

Ingredients:

  • 1 8oz can black beans
  • 1 8 oz can sweet corn
  • 1 green chili, chopped
  • 1 fresh roma tomato, diced
  • 1 red onion, diced
  • handful of cilantro, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp chili-garlic seasoning
  • Salt and pepper to taste
  • Juice of 1/2 lemon
  • Shaved pecorino romano cheese

Prep:

Toss everything together in a bowl. Let sit for 10-15 minutes for the flavors to combine. Pair with plain or lightly salted tortilla chips.

 black bean and corn salsa

black bean and corn salsa

 black bean and corn salsa

black bean and corn salsa