Black Bean, Corn and Tomato Salsa

Tomorrow is the Big Game.  If you haven't yet planned on what you're serving to your guests or taking to someone's home...For goodness sake!!!!    What are you waiting for?


Okay, let me make your life easier by making a suggestion here.  This recipe makes an easy dip, salsa..whatever you want to call it.  But if you add cheese, avocado and sour cream along with some chunky pieces of cooked chicken then you have the filling for a sandwich wrap.

 

 



Black Beans, Corn and Tomato Salsa

　

3 Tablespoons Joe and Son’s Serrano Honey Vinegar

3 Tablespoons Joe and Son’s Chipotle Olive Oil *

1 Tablespoon Smoked Paprika

2 Tablespoons Palma Ceia Honey….may be purchased at Joe and Son’s Olive Oils store

2 cans of yellow corn, drained

2 cans of black beans drained and rinsed

½ cup of chopped fresh cilantro

½ cup finely diced celery

4-5 scallions, sliced and using the green and white parts

1 Tablespoon Lime Juice, or to taste

1 small red onion, chopped

1 red bell pepper, chopped

4 cloves garlic, finely chopped

Combine the Olive Oil, Vinegar and Smoked Paprika in a small bowl and whisk to emulsify. Add the honey and stir to combine with the oil and vinegar. Set aside.

In a large serving bowl, add the remaining ingredients and top with the salad dressing. Stir to coat the dry ingredients and serve with chips.

* Green Chili Olive Oil may be substituted for the Chipotle Oil if you desire a much hotter salsa.

If you prefer a less chunky salsa, feel free to mash some (about ½ of one of the cans called for) of the black beans with a potato masher. I’ve found that by doing this, the salsa “grabs” the chips better.