Corn and Black Bean Salsa (No Tomatoes)

Name: Corn and Black Bean Salsa (No Tomatoes)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps balsamic vinegar; 425 grams black beans, rinsed and drained; 118 milliliters chopped fresh cilantro; 237 milliliters frozen white corn, thawed; 8 green onions, thinly sliced; 1 teaspoons ground cumin; 3 Tbsps lime juice; 118 milliliters chopped red bell pepper; 0 teaspoons salt

The recipe Corn and Black Bean Sals A mixture of balsamic vinegar, ground cumin, lime juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a very affordable hor d'oeuvre. It is a good option if you're following a gluten free and vegan diet.

Ingredients

Servings:

2Tbsps

balsamic vinegar 425grams

black beans, rinsed and drained 118milliliters

chopped fresh cilantro 237milliliters

frozen white corn, thawed 8

green onions, thinly sliced 1teaspoons

ground cumin 3Tbsps

lime juice 118milliliters

chopped red bell pepper 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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 Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.