| In Food Processor, Blend the following: |
| ⅓ can of Black Beans drained |
| ½ cup Corn |
| 1 tsp Cumin |
| 1 tbsp Chili Powder |
| Juice of 2 Limes |
| 1 tbsp Olive Oil |
| 1 tsp Salt |
| 1 tsp Pepper |
| ½ cup Chopped Cilantro |
| After Blending, In a Metal Bowl, Stir in the Following: |
| ⅔ can of Black Bean drained |
| ½ cup Corn |
| 1 cup Tomato diced |
| ½ cup Red Onion diced |
In 2010, Basil’s featured the Black Bean Salsa with the Tuna Tacos. It’s a simple recipe that you can make in ten minutes. The recipe uses a 15.25 oz can of black beans.
The instructions mention that you blend ⅓ of a can of black beans, and you mix ⅔ of a can of whole black beans at the end. This measurement doesn’t have to be exact.
After draining the beans, pour them into a clear measuring cup. Grab a little less than half of the beans to blend in the processor. If you want the salsa to have a thicker consistency, use half of the beans.
If you like your salsa hotter, add a quarter cup of diced jalapenos.
Currently, Basil’s uses the salsa in this month’s Chef’s Features. It’s featured with the new Tuna Tacos and the Santa Fe Chicken salad.
This summer, when you’re able to purchase locally-grown tomatoes, try making this recipe again. I really like the salsa, but it’s even better with home-grown( that’s what I use) or farmer’s market tomatoes.
Sounds easy and yummy!
I will be making this for our tailgates!