Folks, Vore and I have an addiction. A local supermarket carries a black bean and corn roasted salsa in their fresh case. We buy multiple containers at a time and go through it at an alarming rate.
There are a few problems: 1) Only one store carries it, and it’s often out of the way to shop there. 2) Unpronounceable ingredients show up on the list. 3) At $3.99 a container, it’s expensive!
What’s a girl to do? Make up a copycat recipe, obviously.
Black Bean and Corn Roasted Salsa
1/2 cup fresh cilantro–mostly leaves–packed
2 teaspoons minced garlic
1/2 cup minced red onion
1 tablespoon minced jalapeño
1/2 teaspoon salt
1 can fire roasted tomatoes, well drained
1/2 cup black beans
1/2 cup corn kernels
the juice of 1 lime
Get out your food processor. Add the cilantro, garlic, red onion, jalapeño and salt. Pulse a few times until your cilantro is chopped up.
Add the tomatoes. Pulse a few times until all ingredients are well combined and the tomatoes are broken into smaller chunks. The size is up to you, but I wouldn’t get this too smooth. You don’t want sauce!
Carefully stir in the black beans, corn and lime juice. Pour into a serving bowl and enjoy!
*Special thanks to Vore for serving as my hand model.