Southwestern Salsa with Black Beans and Corn

Southwestern Salsa with Black Beans and Corn
The recipe Southwestern Salsa with Black Beans and Corn is ready in around 45 minutes and is definitely an awesome gluten free and vegan option for lovers of Mexican food. This hor d'oeuvre has 342 calories, 13g of protein, and 13g of fat per serving. This recipe serves 10. Head to the store and pick up purple onion, garlic cloves, ground pepper, and a few other things to make it today.

Instructions

1
Cook cumin seeds in a small cast-iron skillet over medium heat, stirring often, 2 to 3 minutes or until browned.
Ingredients you will need
Cumin SeedsCumin Seeds
Equipment you will use
Frying PanFrying Pan
2
Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 2 weeks.
Ingredients you will need
Black BeansBlack Beans
Cumin SeedsCumin Seeds

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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 Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.
Buena Vista Chateau Buena Vista Pinot Noir
Buena Vista Chateau Buena Vista Pinot Noir
Aromas of black tea and cardamon are layered by notes of blueberry and blackberry. Fresh flavors of cranberry, plum and orange peel provide lively savory notes with a touch of mineral and cardamon. This is a rich and full-bodied Pinot Noir with balanced acidity and a finely textured finish. 
DifficultyMedium
Ready In45 m.
Servings10
Health Score59
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