I have lost track of how many times I have made this salsa. It has been my go to appetizer for the last few months whenever I am asked to bring something to a potluck. Every time I have made it I’ve been asked for the recipe – that’s a good sign it is definitely a keeper.
This recipe comes from my friend Melanie over at My Kitchen Cafe - my go to food blog for recipes that don’t disappoint!
Be sure and drain the corn and black beans. But I have to admit, I guess I didn’t read the recipe close enough the first time I made it. The recipe says to “drain most of the liquid from the salsa before serving.” Well, I missed that part and served it with the liquid and loved it. I have made that way every time. It does make it a bit “souper” but I think the flavors of the balsamic vinegar, salsa verde and lime juice are so yummy together I thought it just made it better. So you choose!
You will want to refrigerate the salsa before serving. The time in the refrigerator allows those flavors to meld together more and make it even more delicious
Balsamic Black Bean Salsa
1 – 15 oz. can black beans, drained and rinsed well
1 -15 oz. can whole kernel corn, drained well
1/2 medium onion finely chopped (about 1/3 cup) I used a red onion
1/2 C finely chopped fresh cilantro
1- 7 oz. can salsa verde (I used Herdez brand)
juice of 1 lime
1/2 tsp cumin
1/4 C balsamic vinegar
salt and pepper to taste
Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinade for a few hours or overnight before serving. Drain most of the liquid from the salsa before serving. Serve with tortilla chips.