Aunt Chris's Black Bean & Corn Salsa
Ingredients
1 cans black beans, rinsed and drained
1 can whole kernel corn, drained
1 small purple onion, chopped
Chopped garlic to taste (I used three cloves because we are big garlic fans)
1/2 bunch chopped cilantro
1 jar of salsa
Directions
Mix all ingredients together. Chopped avocado may be added too, but the salsa will not last as long.
The second salsa that I made was an adaptation of a salsa recipe that the mom of a former student, Jody, sent me. It's a bunch of fresh ingredients that make the salsa super delicious. Another great thing about this salsa is that it keeps for up to 8 days.
Mexican Salsa
Ingredients
32 ounces of canned tomatoes
3 jalapeno peppers (I took the seeds out, but if you like heat, keep them in)
1/4 teaspoon of salt
3 cloves of garlic
2 tablespoons of olive oil
1 diced onion
1/2 tablespoon fresh oregano
1/2 tablespoon fresh oregano
1/2 bunch cilantro
Directions
Blend all ingredients but the cilantro together in blender or food processor. Add in cilantro last.
I can't believe we both made salsas for the super bowl either! Must be a dip type of day! Both of yours look tasty. I am definitely going to try the black bean and corn one, I love both black beans and corn, so a salsa containing both of them is right up my alley!
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