Loaded with creamy black beans, candy corn, and juicy tomatoes, this spicy bean salsa is the best Tex-Mex appetizer to serve at your subsequent plant-based BBQ. Cumin, paprika, and chili powder—the trifecta of smoky spices—enliven this WFPB rendition of “cowboy caviar.”. Serve this chunky black bean salsa by itself, with baked tortilla chips, or over baked potatoes. To function a smoother dip, place the entire substances in a meals processor and pulse 5 – 6 occasions so the dip is creamier however nonetheless has some texture.
For extra inspiration, try these tasty concepts:
- Summer season Fruit Salsa with Melons and Jicama
- Recent Tomato Salsa
- Blueberry Salsa
- Peach-Corn Salsa with Chili-Lime Chips
Yield: Makes 3 cups
Time: 18 minutes
- 1 cup contemporary or frozen corn kernels
- 1 15-oz. can black beans, rinsed and drained (1½ cups)
- 1 cup chopped tomato
- ½ cup packed contemporary cilantro, chopped
- ¼ cup finely chopped pink onion
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 teaspoon chili powder
- ½ teaspoon common or smoked paprika
- ½ teaspoon floor cumin
- 1 clove garlic, finely chopped
Directions
- Place corn in a fine-mesh sieve. Pour boiling water over corn; drain. Switch corn to a medium bowl.
- Add remaining substances to corn. Stir to mix. Serve instantly, or cowl and chill till able to serve.
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