Black Bean Corn Salsa

Have you ever heard about the divisiveness of cilantro? Apparently, there are people who legitimately think it tastes like dish soap! It’s actually a real thing for about 10% of the population. Thankfully, no one in my family has this gene, so we have always loved using cilantro in recipes. Today I’m sharing one of our all time favorites. If you are doing any entertaining for Memorial Day, can I recommend adding it to your menu? It’s a crowd pleasing appetizer (provided cilantro isn’t a problem for you!) that is easy and delicious. My mom always made this for any big BBQ, tailgating or casual gathering and we drained the bowl every time.

Ingredients:

1 can white shoe peg corn (regular yellow corn also fine)

1 can black beans

1 4 oz. can chopped green chiles

1 small onion, chopped

2 chopped and seeded jalapeños (or leave the seeds in for a real kick!)

1/4 cup fresh cilantro, chopped

3 T oil

3/4 cup apple cider vinegar

Directions:

Drain corn, black beans and green chiles. Mix drained ingredients with chopped ingredients. Pour oil and vinegar over and marinate overnight. Serve with chips or crackers – I like it best with tortilla chips.

This appetizer comes together so easily and is both and wonderfully tasting and a colorful dish. I love getting the multi-colored tortilla chips for dipping. Let me know if you give it a try!

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