Black Bean & Corn Salsa
This salsa has been a crowd favorite, that was first introduced to me by my mother-in-law. Every time I bring this salsa to a party or group, there are always comments about how delicious it is. I love making a big batch and using it for a snack with chips or to top a taco. If I made too much and we aren’t going to eat through it all, I will throw it in to a taco soup or chili!
This recipe can use dried or canned black beans. Whenever possible, I try to use dried beans for a few reasons. There is less waste in terms of food packaging and it is less expensive. Also, canned beans are cooked by being pressure cooked within the can. All aluminum cans are lined with plastic, so the beans being pressure cooked within the can is surely to leach plastic into the food. However, in a pinch I will certainly use canned beans, and have a couple cans in my pantry at all times! If you want to increase the nutrition even more, you can soak the black beans ahead of time before cooking.
If possible, make this salsa ahead of time and let it sit in the fridge for at least a couple hours to let the flavors meld together.
Ingredients:
1 cup dried black beans, or 2 cans black beans
16 oz frozen corn (or fresh off the cob)
1-2 bell peppers
1 medium onion
1/2 cup cilantro
1/2 tsp salt
1/4 tsp black pepper
1/3 cup red wine vinegar
2 tbsp avocado oil
Directions:
If using dried black beans: put 1 cup dried black beans into instant pot. Cover with filtered water until beans are covered by 1 inch of water. Cook on high pressure for 30 minutes. After cooking, drain beans and add to large bowl.
If using canned beans, open and drain 2 cans of black beans. Add to large bowl.
Put one tablespoon of avocado oil in skillet. Cook corn in skillet until warm.
Dice onion and bell pepper, and chop cilantro finely.
Add all of the above ingredients to large bowl and stir.
Add salt, black pepper, red wine vinegar, and drizzle of avocado oil to salsa. Mix thoroughly.
For best results, let sit in the fridge for a couple hours up to a day for best flavor.
Lasts wonderfully in the fridge for at least 5 days.
