Bean and Corn Salsa

Name: Bean and Corn Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 59 milliliters canned black beans, rinsed and drained; 59 milliliters fresh corn kernels; 2 Tbsps finely chopped fresh parsley; 1 teaspoons hot sauce; 2 Tbsps fresh lime juice; 1 teaspoons salt; 118 milliliters chopped tomatillos (about 2 medium); 710 milliliters chopped seeded tomato (about 3 medium); 177 milliliters chopped Vidalia or other sweet onion

The recipe Bean and Corn Salsa could satisfy your Mexican craving in around 45 minutes. This recipe serves 16. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 14 calories. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up pepper, vidalia, parsley, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Combine all ingredients in a large bowl; cover and chill at least 2 hours.

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

1teaspoons

freshly ground black pepper 59milliliters

canned black beans, rinsed and drained 59milliliters

fresh corn kernels 2Tbsps

finely chopped fresh parsley 1teaspoons

hot sauce 2Tbsps

fresh lime juice 1teaspoons

salt 118milliliters

chopped tomatillos (about 2 medium)710milliliters

chopped seeded tomato (about 3 medium)177milliliters

chopped Vidalia or other sweet onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.