People that live in New Mexico eat a lot of Salsa! It is a fact. And at Casa Linda we eat salsa on and with everything from eggs – to a topping on a salad. I have fun and enjoy creating new salsas. This is one I made up and it was so tasty I just had to share it. I served with cheese nachos and had it again for dinner on a bed of lettuce – it was super tasty. I hope you enjoy it as much as I did.
Bon Appetite, Cecelia
Bean & Roasted Corn Salsa
1 cup sweet fire roasted corn
1 (12 ounce) can of pinto beans; rinsed and towel dried
2 – 3 fresh jalapeno peppers; seeded and diced finely
1 small red onion; chopped finely
2 tablespoons lime juice; freshly squeezed
¼ teaspoon dried cilantro
¼ teaspoon garlic powder
¼ teaspoon ground cumin
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt to taste
Mix all ingredients in large mixing bowl, add salt, cilantro, cumin, garlic powder, lime juice, balsamic vinegar and olive oil. Toss well until blended. Refrigerate for up to two hours. Serve chilled. Serve with tacos, tortilla chips, fish tacos, tostadas, or as a on a bed of mixed greens as a side salad!
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