I love a good black bean salsa and have tried and loved many varieties in my day. Some with tomatoes, some without. Some with corn, some without. Some with spices, some without.
You get the picture.
Recently, my friend Jennifer, brought this salsa to our church cooking group and I took one bite and was seriously addicted.
The addition of balsamic vinegar is brilliant, if you ask me, and like any good salsa, all of the ingredients combine to blend without one ingredient trumping the other.
Spicy onions and green salsa, tender black beans and corn, kickin’ lime, tangy balsamic vinegar, fresh cilantro and smoky cumin…a terrific combo and my favorite black bean salsa recipe to date. Thanks, Jen!
Balsamic Black Bean Salsa
- 1 (15 ounce) can black beans, drained and rinsed well
- 1 (15 ounce) can whole kernel corn, drained well
- ½ medium onion finely diced (about 1/3 cup)
- ½ cup finely chopped fresh cilantro
- 1 (7 oz.) can salsa verde (I used Herdez brand)
- Juice of 1 lime
- ½ teaspoon cumin
- ¼ cup balsamic vinegar
- Salt and pepper to taste
- Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving).
- Drain most of the liquid from the salsa before serving. Serve with tortilla chips.
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Recipe Source: adapted from my friend, Jennifer S.