1cupcorn kernelscooked, about 1 large corn cob or about 1 can, rinsed and drained.
1cupplum tomatodiced, about 2 medium
½cupred oniondiced, about half of an onion
1.5cupsblack beansdrained and rinsed (15-ounce can)
1Tablespoonlime juice
1teaspoonred wine vinegar
Salt and pepper to taste
Instructions
Prepare the ingredients as indicated and then add everything to a large bowl. Follow directions to Microwave Corn on the Cob with the husk in place.
Stir to combine, and then let rest for about 10-15 minutes so the flavors meld together. Stir again before serving.
Serve with chips or on top of your favorite Mexican Dish!
Notes
See more expert tips, variations, and serving suggestions above.Storage: Store leftover black bean corn salsa in an airtight container in the refrigerator for about 3 days.