Black bean and spicy corn salsa

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Few types of salsa are as healthy as black bean and corn salsa. It certainly makes a great potato dip and an even better burrito or quesadilla. But it is useful enough to use as a side dish to Mexican dishes. Try mixing it with eggs for scrambled eggs or a spicy omelet.

Spice up this recipe by choosing serrano peppers over jalapenos. Serranos have twice the heat of jalapenos (10,000 to 23,000 Scoville heat units versus 2,500 to 8,000 SHU), so you’ll stand out. There are also many other hot varieties, the taste is similar. So you still get the bright grass texture that goes well with the corn and black beans.

Like this recipe? You’ll also love these salsa:

  • Cherry: It has a very delicious sweet and sour taste. And it comes along with the jalapenos.
  • Jalapeño Mango: Tropical Sweetness! This is a great fish taco topper.
  • Spicy Blueberries: Blueberries provide fertile soil. Matches savory tortillas.

Spicy Black Bean and Corn Salsa 2

Black bean and spicy corn salsa

Black Beans and Corn Salsa

It’s just as good as the steak served with tortillas.

10 minutes prep time

Total time 10 minutes

Serve 16 servings

Calories 77 kcal

  • 1 can black beans, 15 ounces, drained
  • 1 can of corn, 15 ounces, drained
  • 2 jalapeno peppers, removed and diced
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced chives
  • 2 tablespoons chopped coriander
  • 1/4 cup olive oil
  • salt and pepper

For extra heat, add serrano peppers to the jalapeño peppers.

Calories: 77kcal Carbohydrates: 10g Protein: 2g Fat: 4g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 146 mg Potassium: 125 mg Fiber: 2g Sugar: 1g Vitamin A: 164 IUVitamin C: 7 mg Calcium: 6 mg Iron: 1 mg

Keyword jalapeno pepper, serrano pepper

Categories: Food & Drinks

Source: INN NEW YORK CITY

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