Black Bean Salsa

Print Recipe

I decided to grill some chicken for dinner tonight.  It’s a beautiful night with a light breeze, so I didn’t want to be trapped in the kitchen.  I also didn’t want a lot of heavy carb laden food.  So I rounded up a few fresh veggies, and pickled corn, and pickled jalapeno’s and made a fresh black bean salsa for the chicken.  Needed a starch so I made some spicy grilled sweet potato chips.  Y’all, there is nothing better than grilling out on a nice spring evening.

I found myself eating this salsa right from the bowl before I realized it.  I loved the combination of the fresh tomatoes and onions with the pickled corn and the spice of the jalapeno’s.   I think I’ll be eating more of it tonight with some tortilla chips.

I snuck an extra few slices of tomato.  Growing up, mom always had fresh tomatoes out of the garden.  I don’t think we ever had a summer dinner with out fresh tomatoes.

Black Bean Salsa:

• 1 can black beans rinsed and drained
• 1 small sweet onion diced
• I green or red pepper diced
• 2 plum tomatoes diced small
• 1/2 cup pickled corn (fresh or canned is ok)
• 1/2 cup pickled jalapeno’s (fresh or canned is ok)
• 2 cloves garlic diced small
• Juice of 1 lime (I used 2 key limes)
• salt and pepper to season to taste

Mix all ingredients well and refrigerate for at least 1 hour.  Use over chicken or fish.  Great with tortilla chips too.