An easy to make salsa that is big in flavor and colorful. Fresh tomatoes, corn, and chilis add crunch Great served with Mexican favorites. We also make a fresh-mex pizza with this salsa.
3/4 C black beans drained and washed
3/4 C corn*
1 roma tomato deseeded and diced
1 shallot diced
2 serrano chilis diced*
1/2 C cilantro chopped
1/2 lime juiced
1/8 t cumin
Mix all ingredients in small bowl and season to taste with salt. Can be used immdeiately but tastes better if marinated 4 hours to overnight. Serve as side, a dip, or use in burritos, tacos, quesadillas, and Southwest Pizza.
*I use fresh roasted corn. Canned or frozen corn can be substituted. I also use fresh tomatoes and chilis.
*I am finding that sometimes the chilis I buy have no heat, that includes poblanos, jalapeños, and serranos. They taste like a green pepper, disappointing. I add cayenne when this happens.