How to Best at dinner Bean, White Corn And Pepper Salsa

How to Best at dinner Bean, White Corn And Pepper Salsa Delicious, fresh and tasty.

Bean, White Corn And Pepper Salsa. This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Bean, White Corn And Pepper Salsa This salsa is always a hit wherever I take it!

Cut the corn from the ears with a corn cutting tool or sharp knife.

In a medium sized bowl add all the ingredients (except the frozen corn and white beans) and mix well.

Prepare a large pot with water and salt on high heat and bring to a boil.

You can have Bean, White Corn And Pepper Salsa using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Bean, White Corn And Pepper Salsa

1. Prepare 3 of Green peppers.

2. It’s 1 each of Yellow, Red and Orange pepper.

3. Prepare 1 of -2 jalapeño (depending on how spicy you want it).

4. It’s 1 small of red onion.

5. You need 2 can of White corn.

6. Prepare 2 can of Beans (any kind).

7. Prepare 1 of Italian dressing.

8. You need of Salt.

Drain and Place in the bowl.

This Southwestern Black Bean and Pepper Salsa is great for Cinco de Mayo, weeknight dinner or any type of celebration.

With or without cilantro, with or without avocado - your choice.

On top of salad greens, rice or served in tortilla scoops or in a sliced avocado - your choice.

Bean, White Corn And Pepper Salsa instructions

1. Wash and chop all your peppers and jalapeño into small pieces. deseeding the jalapeño is optional.

2. Rinse and drain the beans and white corn. Make sure you get as much liquid out as possible. Add to chopped peppers..

3. Add diced red onion..

4. Add Italian dressing. you can add as little or as much Italian dressing as you like.

5. Store in airtight container for 4+ hours. Add salt right before serving.

6. You can serve this with tortilla chips or eat it as is or even top it on a burrito!.

The base of this salsa is a combination of black beans and fresh corn kernels; plus, it gets its kicks from cumin, the chile, and splashes of fresh lime juice.

Add tomatoes, bell pepper, and red onion for good measure, and you'll have a bowl of the best summer salsa we've ever tasted.

Now your corn is going to continue roasting, but at this point, your peppers are finished.

Place your peppers in a large glass bowl (or big ziploc bag), and cover with plastic wrap (or seal the bag tightly).

Add the garlic and chili powder, smoked paprika, cumin, and cayenne pepper.