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Black Bean & Corn Salsa for Labor Day

Black Bean & Corn Salsa

Black Bean & Corn Salsa

Like I do every Thursday morning, I chatted with Annie Mitchell on the Sonrise Morning Show/Sacred Heart Radio about Bible foods & herbs. Today we talked about beans, and how these ancient legumes are so popular today. (Did you know that during Bible days beans were even used politically? A white bean was a “yes” vote; a dark bean a “no”.)  Back then, unless you were wealthy, meat was not an everyday part of your diet, so beans provided fiber, protein, vitamins and minerals.

One of the most popular today are black beans, and they star along with corn and peppers, in this easy salsa. So yummy!


Darn, I can’t remember the origin of this recipe, but I do know every time I’ve shared it, someone tweaks it a bit to their taste. So, go to taste on seasonings. lime juice and peppers.

2 cans whole kernel corn, drained or 3 cups fresh corn off the cob, raw or microwaved for a couple minutes and cooled

2 cans black beans, rinsed and drained

5-6 plum tomatoes or equivalent garden tomatoes, chopped chopped

1 medium red onion, chopped

Cilantro to taste or parsley

2-3 jalapeno peppers, seeded and chopped

1/4 cup lime juice

Salt to taste

A little olive oil to taste (opt)

A bit of garlic to taste  (opt)

Tortilla chips

Combine everything together.  Cover and refrigerate until serving. Serve with tortilla chips.


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