black bean  & corn salsa

Curved Arrow

(with 2 special tips!)

Black bean and corn salsa is good, but our two tips make it extra flavorful:  macerate the onions, and salt the tomatoes. A tiny bit of extra effort results in a restaurant-quality chunky salsa that's extremely flavorful, and never watery. This quick snack or party dip requires just 15 minutes of chopping, but gives endless joy.

– 1 small red onion, diced to ¼” – 4 tbsp lime juice – 2 cloves garlic, minced – 1 tsp kosher salt, divided – 2 medium vine-ripe tomatoes, seeded and diced to ½” – 1 14.5-oz can black beans, drained and rinsed well – 1.5 cups frozen corn, defrosted – 1 medium orange bell pepper, diced to ½” – 4 green onions, thinly sliced – ½ c loosely packed cilantro, minced – 1-2 jalapenos, diced to ¼” – 1 tsp cumin – ½ tsp ground pepper

ingredients

COOK TIME: SERVINGS:

15 min 6

macerate

01

Toss red onion, garlic, lime juice, and salt in a bowl. Macerate at room temp for 10 minutes - this removes the bitter bite!

salt tomatoes

02

Toss chopped tomatoes with salt in a mesh strainer. Nest in a bowl for 30 minutes, then gently toss with a spatula to drain the released water - this prevents watery salsa!

combine ingredients

03

Add the drained tomatoes and remaining ingredients to the macerated onions.

toss & chill

04

Toss until well combined, then chill 1 hour to marry the flavors. Serve with chips!