This salsa is ridiculous easy to make because 3 of the 7 main ingredients come from a can. Mid-summer when both corn and tomatoes are in season here in North Carolina, I make fresh salsa; however, I think that this is still pretty darn delicious with the added benefits of 1) taking far less time and 2) requiring much less clean up. Adding fresh peppers, cilantro, lime juice, and onion give this salsa the fresh taste that salsa from a can just can't do.
Tomato Salsa
Kelley Gondring
1 28 ounce can petite diced tomatoes
1 15 ounce can black beans
1 11 ounce can white corn
2 jalapeños, diced
1 cup loosely packed cilantro, chopped
1 tablespoon lime juice
1 small white onion, peeled and diced
salt + pepper to taste
Serve with corn tortillas.
Eat up!
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