Corn and Black Bean Salsa

When it comes to snacking, chips and salsa are a match made in ... well, Mexico!

There are times we want to be a little more impressive than just opening a jar and pouring it into a bowl (if you even take the time to pour it into a bowl).

Then there are times when we want to (or need to) get a couple of our daily vegetable servings while we snack.

That's when you need this super-easy, veggie-loaded, Corn and Black Bean salsa on your table.

Choose a pretty bowl. Or an ugly one ... no one will care.

Drain and rinse one (15 oz) can black beans and add to the bowl.

Add 2 cups frozen sweet corn that has been defrosted and drained. If you have fresh sweet corn, by all means use it!

Add 3-4 cups diced fresh tomatoes.

Add 1 cup finely diced white, yellow or red/purple onion.

Add 1 cup diced green pepper.

Add 1/2 cup finely diced jalapeno pepper. Use more or less for desired heat. Remove seeds and membranes from jalapeno to reduce heat levels.

Add 1/4-1/2 cup diced fresh cilantro. Omit cilantro if you are one of those people who cannot stand the flavor.

Add 1 teaspoon salt and 1/2 teaspoon black pepper.

Add the juice of one lime.

Gently fold the ingredients together until evenly distributed.

Garnish salsa with more cilantro and lime wedges and serve with tortilla chips.

This also serves as a great fresh condiment for tacos and a base for soups and salads.

Enjoy!

For the full description and more ideas to customize this recipe, check it out on my blog at picniclifefoodie.com!