Southwest Salsa with Black Beans and Corn

My mom always makes a version of this salsa, and my aunt brought it to a cookout recently. I realized I didn’t have my own recipe for it, so I asked for theirs.

I blended a couple to come up with this version which is pretty close to the one found in an annual Southern Living cookbook.

It’s fast, easy, and packed with flavor!  Literally 10 minutes to make – start to finish!

Ingredients
2 cans black beans, drained and rinsed
1 can corn, drained
1 red pepper, chopped (I used orange for this one)
1 small red onion, chopped
1 small jalapeño, dinced
3 cloves of garlic minced
1/2 cup chopped cilantro
1/2 cup chopped parsley
1/2 tsp ground cumin
1/4 cup crushed red pepper flakes
1/4 cup olive oil
1/3 cup fresh lime juice
salt and pepper to taste


Directions
1. Chop all the veggies.  Stir it all together and Chill for at least 1 hour….

Seriously….That’s it! And it’s good up to a week!

Prepped and ready!

10 minutes later…

So colorful!

OF course, I will serve it tonight with tortilla chips, but I eat it plain as a side as well.

My after. It looks like I slaughtered a small farm!

As part of my 21 day fix portion control containers, it counts as one yellow container!

Enjoy!  And Happy 4th!

May God bless you and your families!