Corn & Black Bean Salsa

Finally! Warm (well somewhat warm) weather in Chicago that lasts more than a day!  It has been fun to see Chicagoans emerge from their winter hibernation.  Everyone is looking forward to summer barbecues and spending time outdoors.  In celebration of that and the fact that Cinco de Mayo is one week away, I thought I would share my ‘famous’ corn and black bean salsa recipe.  Okay, okay, maybe it isn’t famous, but it is AMAZING, and I plan on entering it in our Quaker Cinco de Mayo salsa competition this week (fingers crossed!).  This one is definitely a keeper and a crowd pleaser.  Don’t be shy with the lime juice and salt…it makes the difference.

Ingredients

1 can yellow corn, drained

1 can white corn, drained  (if the white corn only comes in small sizes, get two cans)

2 cans black beans, drained and rinsed

1 bunch finely chopped cilantro (I usually don’t use the whole bunch…I would start with half and then add more depending on taste)

5 green onions

1 red onion

1 red bell pepper

1 Green bell pepper

1-2 Jalapeños

Olive oil – to taste

Lime juice – I usually put a pretty good amount in…depending on how juicy the limes…it could be 6 limes, but do it to your taste – I believe this is one of the key ingredients to tie it together, so don’t skimp here.

Salt to taste (in the end it is probably a few teaspoons, but I never measure it – I just keep adding and then mixing and tasting in between to know when to stop.)

Recipe Source: Lindsay Klindt

Picture Source: pantrycollective.com