Bob's all-time favorite snack is chips and salsa. I have to admit, when I first met him I didn't understand the appeal - definitely not my first choice in a snack. But now, after almost 9 years together (!!!), it's become one of my favorites too. Needless to say, we've had quite a few versions of our favorite treat over the years, but this salsa is our favorite hands down!
My college roommate and good friend Kathleen used to be a super picky eater, but after trying this salsa our senior year, she started eating red onions. She now has a very diverse palate. I'm not saying that this salsa works miracles or anything, but . . . :)
Black Bean Salsa
1 can black beans, rinsed and drained (optional)
1 can Rotel tomatoes*
1 can white shoepeg corn, drained**
3 Tablespoons lime juice (~1-2 limes)
1 Tablespoon olive oil***
1/2 red onion, finely chopped
1 Tablespoon (or more to taste) fresh cilantro, chopped
1 Tablespoon cumin
dash of garlic salt, or to taste
*Original or Mild, sometimes if I'm making a double batch, I'll use 1 can of each.
**This is important; shoepeg really is different than normal canned corn. I buy mine when I go home to St. Louis because it's hard to find in Chicago! If you can't find it, use a sweet, white, small kernel corn.
***Optional, I almost never include this.
1. Mix all ingredients and chill, preferably overnight. It takes time for the flavors to blend.
2. Serve with tortilla chips, preferably Tostito's Scoops. This can also be used in place of salsa for any other dish, such as tacos, quesadillas, fajitas, etc.
Note: I think it's important to use fresh limes and cilantro for the most fresh-tasting salsa, although we've made it using jarred lime juice and dried cilantro, and it's still good. I add a LOT more cilantro than the recipe calls for because, in my opinion, you can never have too much cilantro!
Source: Adapted from a recipe given to my mom by a friend