Corn and Black Bean Salsa
The recipe Corn and Black Bean Salsa could satisfy your Mexican craving in approximately 5 minutes. One portion of this dish contains roughly 5g of protein, 3g of fat, and a total of 124 calories. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a very affordable hor d'oeuvre. If you have olive oil, salt, cilantro, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet.
Instructions
In large bowl, mix corn, beans, tomatoes, cilantro and jalapeo.
Drizzle with vinegar and oil; toss to combine. Season with salt.
Serve immediately or cover and refrigerate until serving time.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican can be paired 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. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.
Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir
Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.