This recipe for Southwestern Bean Salsa was created with a variety of different types of beans, dried herbs and fresh lime juice.
Here, in New Mexico, we love to eat our salsa and that is a fact! At Casa Linda (my nick name for my house) we eat salsa on everything from eggs to tacos. The salsa is also great as a fun and interesting topping on a salad. I enjoy creating new salsas all the time.
This recipe for Southwestern Bean Salsa was created with a variety of different types of beans, dried herbs and fresh lime juice. The fresh citrus, in my opinion, is key to a great salsa; it really expands the palate and gives this salsa recipe a nice tangy flavor that makes for a fantastic salsa dish! The combination of flavors is so tasty, I just had to share it with you.
When we have a party, this salsa is a must have. A little effort goes a long way. I served it as a snack for my daughter’s birthday party. I served it with tortilla chips and it was a huge hit with the adults and the children also loved it!
I really enjoy sharing my creative recipes with you and hope you find this one a refreshing addition to your summer party menu.
- 2 cup fire roasted corn
- 1 (12 ounce) can of pinto beans; rinsed and towel dried
- 1 (12 ounce) can of black eyed beans; rinsed and towel dried
- 1 (12 ounce) can of navy beans; rinsed and towel dried
- 2 – 3 fresh jalapeno peppers; seeded and diced finely
- 1 small red onion; chopped finely
- 2 tablespoons lime juice; freshly squeezed
- 1 teaspoon dried cilantro
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- Salt to taste
- In large mixing bowl add the beans, corn, onion, cilantro, oregano, cumin, garlic powder, lime juice, balsamic vinegar and olive oil. Season with salt as needed. Toss well until fully blended. Refrigerate for up to two hours. Serve chilled. Great with tacos, tortilla chips, fish tacos, tostadas, or as a on a bed of mixed greens as a side salad!