The corn in this recipe gives this salsa a crisp, sweet note. Subtle flavors in this mild salsa pair well with tortilla strips or on top of freshly sliced tomatoes.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
1 can black beans (drained and rinsed)
2 cups cooked corn
4 large tomatoes, seeded and diced
4 garlic cloves, peeled and crushed
1 onion, peeled and diced
1/2 cup parsley, stemmed and coarsely chopped
2 tablespoons ancho chile powder
1 tablespoon oregano
1 lime, juiced
Preparation:
Mix all ingredients together in a bowl. Let it sit for at least 15 minutes to meld flavors. Refrigerate overnight for maximum flavor.