Black Bean and Corn Salsa
(For 1 quesadilla)Ingredients
| 125 mL (1/2 cup) | Black beans canned, rinsed and drained |
| 60 mL (1/4 cup) | Corn canned, drained |
| 60 mL (1/4 cup) | Ripe mango, small diced |
| 1/4 pc | Red pepper, small diced |
| 2 pc | Scallion, thinly sliced |
| 15 mL (1 tbsp) | Cilantro, chopped |
| 5 mL (1 tsp) | Frank's® REDHOT® Sauce |
| 30 mL (2 tbsp) | Lime juice |
| 5 mL (1 tsp) | Sugar |
| 15 mL (1 tbsp) | Water |
| To taste | Kosher salt |
| To taste | Fresh ground black pepper |
Method
- Combine all ingredients, except lime juice, sugar and water.
- Combine lime juice, sugar and water in a small sauce pot, or sauté pan, and bring to a simmer, cooking until the sugar has dissolved. Cool slightly and pour half of the sugar mixture into the bean and corn mixture. Mix well to incorporate. Season to taste and top with scallions and cilantro. Add more sugar syrup if desired and set aside until ready to use.
- Salsa can be made up to 24 hours in advance (store in tightly sealed container in fridge).
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