Trust me, this snack sounds a heck of a lot fancier and more expensive than it really is. You can serve it as a snack with baked chips or as a side dish to a meal. It is also really great for picnics.
Throughout the book, I often suggest that you use “refrigerated, not jarred” salsas simply because the ingredients taste fresher and richer.
This is the material - material ~ 1 (15-ounce) can 50% less sodium black beans, rinsed and drained ~ 1 (15-ounce) can 50% less sodium whole kernel corn, rinsed and drained ~ 3/4 cup fresh salsa or pico de gallo (refrigerated, not jarred) ~ 1/2 teaspoons red wine vinegar ~ 2 tablespoons chopped fresh cilantro ~ 11 teaspoon cumin salt ~ to taste ground black pepper ~ to taste hot sauce, to taste
The correct way to cook
In a large glass or plastic mixing bowl or a large resealable plastic container, combine the beans, corn, salsa or pico de gallo, cilantro, vinegar, and cumin. Season with salt, pepper, and hot sauce.
Cover and refrigerate at least 2 hours or overnight before serving.
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