Black Bean and Corn Salsa

Black Bean and Corn Salsa was a farmers market recipe demo staple when I worked for MSU Extension. The option to use canned or fresh ingredients makes this very accessible, plus it can be easily customized -- sometimes I’d add black eyed peas, bell peppers, or diced onion. This time I went with what I had on hand.

Enjoy with chips, as a summer side dish with burgers, as a topper on tacos, or as a tasty plant-protein filling for quesadillas! 

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Ingredients

• 1 can Black beans
• 1 large Tomato, diced -or- 1 small can diced tomatoes, drained
• Kernels from 1 cob of corn -or- 1/2 can, drained
• 1 Serrano pepper (leave seeds for more spice!)
• 1 Tablespoon Garlic powder
• 2 teaspoons Onion powder -or- 1/2 Red onion, diced
• 2 teaspoons Cumin
• 2 Tablespoons Olive oil
• 1 Tablespoon Vinegar
• Kosher salt, pinch
• Cilantro, to taste

Instructions

1. In a large bowl, combine all items above
   
2. Enjoy immediately or, for more flavor, cover and refrigerate for an hour to allow ingredients to marinate.