I don’t think it is a secret to anyone that we love Mexican food. So, many nights we end up eating this quick and easy corn and bean salsa till we are out of tortilla chips. And then we just eat by the spoonful.
And then I grab a can of fire roasted tomatoes, some jalapeños, onions and garlic. If you have it handy cilantro is a good addition too, but if you don’t have it, don’t sweat it.
I diced up a half of a large Vidalia onion, two jalapeños, seeded, and three cloves of garlic.
Then I add a good couple of shakes of cumin. Probably about a teaspoon for my friends that need to know exactly how much.
Add it all to the corn. Toss in the can of tomatoes, drained and stir it up.
Add a can of black beans, rinsed and you are ready to serve with your favorite tortilla chips.
Don’t worry about leftovers, there won’t be. This will become your go to appetizer. Trust me.
- 3 cups frozen or fresh corn
- 1 sweet onion, diced
- 2 jalapenos, seeded and diced
- 3 cloves of garlic, diced
- 1 can of black beans, drained and rinsed
- 1 can of diced fire roasted tomatoes
- 1 teaspoon cumin
- 1 teaspoon salt
- Mix all ingredients together. Serve with tortilla chips.