Elyse''s Salsa
Cook Time
5
mins
Calories
87
Serving Size
18
description
The best salsa ever, once you try it, it's all you want!
ingredients
1 can white shoepeg corn - drained
1 can black beans - drained
1 can Rotel tomatoes - drained
2 Roma tomatoes or 1 large tomato - diced
1 bunch green onions/chives - chopped
1 TBSP lemon pepper
1 bunch cilantro (amount to taste)
lemon and/or lime juice (to taste)
directions
Drain canned vegetables. You may want to rinse the black beans a little to remove excess fluid. Easy on the Rotel can, it is meant to have juice.
Combine white shoepeg corn, black beans, Rotel tomatoes (many varieties, pick your favorite) in a medium bowl.
Dice tomatoes and combine.
Chop onions/chives and combine.
Add lemon pepper and stir. I generally start with 1 TBSP, then shake some more on depending how much I can see in the mixture.
Add cilantro. You can use a little or a lot, but this is what sells the salsa. Using mostly the leafy part, chop the cilantro and combine. I'll use the majority of one bunch, then save the rest for the other mexican dishes I'm cooking.
Add lemon/lime juice. Suggested is 1 TBSP. Always to taste, but is needed for yumminess. If you have the fake lemon or lime container in the fridge, squirt it around the bowl for 2-4 passes. If you have fresh fruit, roll the lemon/lime on the table while pushing down with your palm. This will help release the juice from the fruit. Cut in half and squeeze onto the salsa, without dropping the seeds in. I'll use one fresh lemon and one fresh lime. Stir.
Refridgerate for at least 2 hours before serving.
Serve with your favorite chips. I use Tortilla Multigrain. Enjoy!!