Have you ever had a friend who THINKS that they can’t cook, but somehow they end up creating the most amazing meals without even realizing it? This friend isn’t to be confused with the friend that really can’t cook, like burns the house down with toast, can’t cook! I’m talking about someone like my friend Kelly, who laughs at me for having a food blog, doesn’t understand how I cook so many things..meanwhile she has a homemade pot of Clam Chowder bubbling away in her kitchen! In fact..she just called me and said that she’s running in to make a quick canned Tuna salad with Kalamata Olives, Feta & French Dressing Vinaigrette..YUM! And she’d still tell you…”I can’t cook!” Hellooo..yes you can!
Yep, Kelly is responsible for this incredible salsa! Not bad for the girl who hates that “room with the oven”, a.k.a.~The Kitchen~…haha! So I do have to thank her, because now, I finally have a go-to salsa that’s so different & unique, and has the best combination of flavors ever! It’s such a refreshing and hearty salsa, filled with black beans and a slight kick from the Chilies, all balanced by the sweet corn & balsamic! The perfect side to a good old steak dinner or as a snack/appetizer with Corn Chips! Such a fun and delicious change of pace from the ordinary tomato salsa!
~So, thank-you Kelly..and see, I kept my promise and didn’t mention the “mix by hand” Brownie batter blunder! 😉
1 15oz can of black beans..rinsed & drained
1 can of Corn
1/2 cup of chopped red onion
1/2 cup finely chopped cilantro
1 cup chopped & seeded tomato
1 finely chopped jalapeno
1/2 cup chopped green Chile
Some great chips..I used Black Bean and Garlic Corn Chips!
1/2 cup balsamic vinegar
1/4 cup veg oil
1 1/2 tbsp. grainy mustard
S&P to taste
In a large bowl combine the beans, corn, tomato, onion, cilantro, Green Chile, and jalapeno..mix well.
In a medium bowl whisk together the balsamic, veg oil mustard and S&P.
Pour the dressing over the salsa and toss gently to coat thoroughly..stir occasionally!
Grab a chip and dig in..yeee-hawww! ~Enjoy!