Corn and Black Bean Salsa Recipe

Corn and Black Bean Salsa Recipe

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We had our neighbors over the other night and I was yearning to have something summery for dinner. I knew I wanted to do barbecued chicken but didn't want to do a typical side.  Luckily, I remembered my other friend had a recipe for a delicious corn and black bean salsa.  Perfect!  This is basically her recipe and I put my changes in the parenthesis. Thanks, Peggy for sharing your recipe! It was a hit and we all ate tons of it with baked Tostitos. Yum!  And it's not spicy so if you want spicy salsa I guess you'd have to add a jalapeno or two.

In a large bowl, stir the following ingredients:

1/2 large bag frozen shoe peg corn (1/2 large bag frozen regular corn)
1/2 red pepper and 1/2 yellow pepper, finely diced (1 large orange pepper)
1 can black beans, drained and rinsed
1/2 bunch scallions, finely diced (1/3 large red onion finely diced)
1 tsp olive oil (2 tsp)
1/4-1/2 cup balsamic dressing (I used 1/4 cup of balsamic and 1/8 cup red wine vinegar because I ran out of balsamic. I would have used all balsamic if I had it)
I also added salt/pepper.  Stir and chill. Stir again before serving. Serve with tortilla chips or you can eat it like a salad too which is what we did too.

Action shot!

Aren't the colors lovely?  I had to snap this pic!

It's the perfect summer side dish!

Enjoy!
Jenny