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Recipe: Black Bean and Corn Salsa

Now that summer has announced itself, it's time for those outdoor gatherings we have been looking forward to. Fresh corn is now available, if you'd like to use it in this recipe, or you may use frozen. It's the perfect dish for dipping into, with lots of body and good ingredients! Be sure and have plenty of big tortilla chips on hand.

Black Bean and Corn Salsa Recipe

Black Bean and Corn Salsa

1 can (15 oz.) black beans, rinsed and drained well
2 cups fresh or frozen corn, thawed, or 2 cans Green Giant Niblets corn
5 Roma tomatoes, chopped, or 2 cups Cherry or Grape tomatoes, cut up
1 large sweet red or orange pepper, chopped
1 small green pepper, chopped
A can (4 or 7 oz.) chopped green chilies
A small jalapeno pepper, seeded and minced
1/3 cup red onion, chopped fine
½ cup minced fresh cilantro (you can use scissors and cut stems and all, if wished) Juice of one large lime, at least 2 TB.  or more
2 large garlic cloves, minced
1-2 tsp. sugar
1 ½  tsp. salt
1 tsp. ground cumin
A jar good quality salsa (16 oz.)

In a large bowl combine all ingredients, adding salsa last
Taste for seasoning, and correct if needed. Enjoy with nice big tortilla chips! Serves about 20


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