Most appetizer recipes are not all that healthy, usually being laced with cheese and other fats. So, here’s a healthy recipe for black bean salsa can be served with corn chips. In the summer I grill the onions and roast the peppers and corn outside on the Weber. The winter recipe is done in the frying pan and is almost as good, but lacks the smokiness added by cooking on the grill. Try this one for a lighter, healthier appetizer recipe.
Black Bean & Corn Salsa
December 13, 2011
by Mark Karney
2 Jalapeno peppers, seeded and chopped
1 16 oz. can black beans
1 16 oz. bag frozen corn kernels
1 12 oz. jar of roasted red sweet peppers, chopped.
1 Medium red onion, chopped
1/4 C chopped cilantro
Juice of 2 small limes
2 tsp. Sugar (to taste)
1/2 tsp. Salt (to taste)
Black pepper (to taste)
2 tsp. Olive oil
Heat the oil in a hot frying pan.
Saute the onion with the Jalapeno peppers for a couple of minutes.
Add the corn, season with salt and pepper, and cook over high heat until the corn browns a bit.
Remove the mixture from the heat and cool.
Add the ingredients from the pan to the chopped red peppers, black beans, lime juice, and cilantro, and then add sugar to taste.
Mix well, adjust seasoning, and serve with corn chips.
This is really better if you can cook the vegetables on your grill. Grill corn-on-the-cob until brown and then cut from the cob. Grill peppers until black and then peel and chop. Grill the onions and chop. This makes for a smokier, grilled flavor.