Mexican food lovers, check this out: black beans, sweet corn and tomatoes tossed together like delicious Cinco de Mayo confetti and accented with hits of lime, garlic, cilantro and slightly fiery poblano peppers. It’s not as hot as many Mexican recipes are, but I’ll say it’s a pleasant heat. Manageable, and have a cold drink handy.
Just looking at this salsa makes me want to grab a chip and dive in. I can’t resist those colors! Speaking of chips, I like to make my own by cutting up a tortilla or two, scattering the pieces on a nonstick-sprayed cookie sheet and baking at 350° for 8-10 minutes. It makes for some sturdy chips, and I like being able to choose what goes in them.
You can’t see the roasted poblanos too much in the salsa but they’re in there, and when you take a bite you’ll know. It’s a nice slow burn that I find completely addictive. I used half a roasted poblano here, kinda wussy as Mexican recipes go but decently hot to my tastes. I like adding a little at a time until the heat’s where I like it. Also, it’s fun tasting and tasting.
Eat Healthy Eat Happy
10 minPrep Time
10 minTotal Time
- 1 1/2 c black beans (cooked from 1/2 c dried, or 1 can)
- 1 c frozen corn kernels, thawed
- 1 c cilantro leaves, torn
- 1 roma tomato, chopped
- 1 lime, juiced
- 1 large clove garlic, minced
- 1/2 - 1 roasted poblano pepper, chopped fine
- 1/4 tsp salt
- Stir everything together in a medium non-metal bowl. Gradually add more or less poblano to taste. Serve with chips, as a topping, with brown rice, etc.
This recipe is vegan and gluten free friendly.
Per 145g serving: 147 calories (6 calories from fat); 0.7g fat (1%)(0g trans); 0mg cholesterol (0%); 156mg sodium (6%); 29g carbohydrates (10%); 5.4g fiber (22%); 7.3g protein; Vitamin A 15%; Calcium 5%; Vitamin C 139%; Iron 16%; Potassium 16%