INGREDIENTS
2 cups roasted corn removed from cob
1 can black beans, drained & rinsed
1 can kidney beans, drained & rinsed
1/2 cup green onions, sliced
1/2 cup fresh cilantro roughly chopped
1 tablespoon honey
1 jalapeno, seeded and minced
3 cloves garlic, minced
2 tablespoons lime juice
2 tablespoons vegetable oil1 tablespoon taco seasoning
STEP BY STEP INSTRUCTIONS
Place all ingredients together in a large bowl.
Stir well to combine making sure to distribute the lime juice and oil evenly.
You can use this immediately or allow to sit in the refrigerator for up to an hour before serving. This is one of those recipes that gets better the longer it sits.
You will want to use this relish/salsa within a week to maintain best freshness.
ENJOY!
Bean and Roasted Corn Salsa
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
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