Black beans, corn, tomatoes and spicy peppers are the heart of the forever popular Black Bean Salsa. It disappears almost as fast as I can make it every single time. Is there anyone left who does not have a version of this recipe tucked away? I remember tasting a black bean salsa for the first time at least a dozen years ago. I loved it from the very first bite and almost embarrassed myself by the amount of it I happily devoured.
Time hasn’t diminished my love of corn and black bean salsa, if anything it has made it stronger. I’ve made versions of this black bean salsa with fruit and it’s delicious over chicken and fish. This recipe gives you several different options, adapting the recipe for use with canned or fresh tomatoes and corn, making it easier to enjoy this salsa year round. This is one of the most popular and most highly adaptable party, snack, and every-night-of-the-year foods you can make.
ONE YEAR AGO: Fresh Corn Dip with Bacon, Avocados, and Tomatoes
TWO YEARS AGO: Garlicky Kielbasa, Potato, and Green Chile Skillet
THREE YEARS AGO: Southern Peach Cobbler
FOUR YEARS AGO: Hawaiian Muffins