Another great dish for summer that is light and healthy. Watch Chef Mary make Black Bean Salsa and give it a try!
Southwest Black Bean Corn Salsa
5 – 6 Roma tomatoes, seeded and dice
2 cup canned black beans, drained and rinsed
1 cup frozen corn, thawed
1/3 cup red onion, chopped fine
1 jalapeños, seeded & chopped
1/2 teaspoon kosher salt
1/2 cup cilantro, chopped
2 tablespoon fresh lime juice
1/2 teaspoon balsamic vinegar
Prepare the tomatoes by cutting the tomatoes in half lengthwise. Using a small spoon, scoop out the seeds in center of tomato and dice. In a large bowl combine all the ingredients to the cilantro, and mix well. Add lime juice and balsamic and let sit for 15 minutes. Taste and add additional salt if needed. Enjoy with blue corn tortilla chips.