Easy Corn and Black Bean Salsa - Something Edible
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Easy Corn and Black Bean Salsa

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Easy Corn and Black Bean Salsa


Servings: Makes about 4-5 cups of salsa.

Prep Time: 2 minutes

Cook Time: 5 minutes


What's Canned and Bagged

  • 12 oz frozen corn (That's one standard bag) Thawed and drained.
  • 15 oz canned black beans (One standard can) Drained and rinsed.
  • 10 oz canned diced tomatoes and chiles drained (Talking about Ro-Tel here.)
  • 12 canned black olives Sliced (It'll be about 1/4 cup's worth.)
  • The Dressing

  • 2 Tbsps cider vinegar
  • 1 Tbsp extra-virgin olive oil
  • 2 tsps adobo from canned chipotles
  • 1 Tbsp demerara sugar
  • 1 tsp Kosher salt
  • 1/4 tsp black pepper ground fresh
  • 1/4 tsp cumin ground
  • 1/4 tsp coriander ground
  • 2 Tbsps fresh cilantro minced (or 1 Tbsp dried)
  • 1 clove garlic Minced fine.

  • Instructions:

    Dump the thawed and drained corn, rinsed and drained beans, the drained tomatoes and chiles, and the sliced olives into a large bowl.  In a smaller bowl, whisk together the cider vinegar, olive oil, adobo, demerara sugar, salt, black pepper, cumin, coriander, cilantro,and garlic. Let it all adjust in the bowl for about 5 minutes before giving it  another whisk to fully integrate. Stir the dressing into the veg and beans and serve immediately, or pop in the fridge until you're ready to do so.


    A good rule of thumb to thaw frozen vegetables in the microwave is to nuke 'em for half the time you would have had you been cooking them fully. In my radar range, that's about 2 minutes.

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