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Black Bean, Corn & Pepper Salsa
Salads
 

1  15-ounce can black beans, drained and rinsed
1  11-ounce can Niblets corn, drained and rinsed
1/2 teaspoon finely chopped lemon zest
2-4 serrano chiles, finely chopped, including seeds (number depending on your taste)
1/2 teaspoon salt
ground black pepper to taste
1/2 teaspoon Epazote seasoning (optional
- available through www.penzeys.com )
juice of one lime - about 1/3 cup
1/2 large green bell pepper, diced
1/2 large red bell pepper, diced
2 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar

Mix all ingredients together, refrigerate for an hour or so to blend flavors before serving.  Great with hamburgers, brats, to accompany burritos or chimichangas, etc.