We love Southwestern & Mexican foods. Some of the things we make like pork tamales are pretty involved but most of what we make is quick and easy to do.  Could be one of the reasons why we like Southwestern food so much!

Last summer, I got hooked on “Cowboy Caviar” that I found in the grocery store. They were giving out samples in celebration of Cinco de Mayo. I had seen this type of fresh salsa a number of times, but had never bought it. Then I tried it. Whoever came up with the idea to give out free samples of food in grocery stores was a marketing genius. I bought some that day. Eric & I polished off the container with tortilla chips in one sitting! It substituted for dinner that night. Instead of running back to the store for more, I read through the ingredients list and figured that we could easily put it together ourselves, which is what we do when we want some these days.

We eat this as a salsa with chips or we use it as an accompaniment to burritos. I’ve even used it in my salad to give it a Southwestern flavor.

Black Bean & Corn Salsa (adapted from Taste of Home)  Prep time: 45 minutes

Ingredients

• 1 can (15-1/4 ounces each) whole kernel corn, drained
• 1 can (15 ounces each) black beans, rinsed and drained
• 4 plum tomatoes, seeded and chopped
• 1/2 medium red onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1/4 cup minced fresh cilantro
• 2 jalapeno peppers, seeded and chopped (leave the seeds in for a spicier version)
• 1 tablespoon minced garlic
• 2 tablespoons lime juice
• zest of 3-4 limes
• 1/2 teaspoon salt

Directions

The oils from hot peppers can burn the skin. Be sure to wash your hands thoroughly after cutting them and avoid touching your face or wear disposable gloves.

Drain the corn & black beans & chop everything else up.

Combine all the ingredients in a large bowl. Mix it well. Cover and refrigerate until serving.

Serve with tortilla chips or on burritos, tacos, . . .

Buen Provecho  ~Linda

Black Bean & Corn Salsa (adapted from Taste of Home)  Prep time: 45 minutes

Ingredients:

• 1 can (15-1/4 ounces each) whole kernel corn, drained
• 1 can (15 ounces each) black beans, rinsed and drained
• 4 plum tomatoes, seeded and chopped
• 1/2 medium red onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1/4 cup minced fresh cilantro
• 2 jalapeno peppers, seeded and chopped (leave the seeds in for a spicier version)
• 1 tablespoon minced garlic
• 1/8 cup lime juice
• zest of 3-4 limes
• 1/2 teaspoon salt

Directions:

The oils from hot peppers can burn the skin. Be sure to wash your hands thoroughly after cutting them and avoid touching your face or wear disposable gloves.

Combine all the ingredients in a large bowl. Mix it well. Cover and refrigerate until serving.