Inexpensive to make, yet tasty, this bean and corn salsa is Christmas-colored with red peppers and fresh green cilantro. This is a great recipe to make with kids because, after measuring, all you do is mix it together in one big bowl.
Preparation time: 10 minutes
Yield: 6 cups
Two 15-ounce cans black beans, rinsed and drained
11-ounce can corn niblets, drained
1 cup prepared salsa, chunky style
1 medium red pepper, diced
3 scallions, sliced, using half of the green part
1/2 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon cumin
Salt and pepper to taste
Combine all the ingredients in a bowl. You can serve immediately or refrigerate in an airtight container for up to 3 days. Vary the heat of the Christmas Salsa by changing the prepared salsa that you use. The hotter the bottled salsa, the hotter the dish.
Here are some quick and easy ideas for serving Christmas Salsa:
Place chips in a microwaveable dish and top with Christmas Salsa and shredded cheese. Microwave for 1 to 2 minutes for a plate of nachos.
Roll up pieces of leftover or deli-roasted chicken with shredded cheese and Christmas Salsa in flour tortillas. Warm in the oven or microwave.
Make a tortilla pie in a 9-inch pie plate. Layer corn tortillas, salsa, sour cream, shredded cheese, cooked ground beef, and refried beans. Finish with a layer of salsa and cheese. Heat through in the oven or microwave.
Fill an omelet with Christmas Salsa and serve with warm tortillas.