This colorful salad/salsa/side dish is a great make-ahead staple for Cinco de Mayo or any Mexican fiesta. But truth be told – I make it all year long, for no special occasion whatsoever, and have been known to serve it as a main course. (In which case, I might add some diced avocado or top it with some grilled shrimp or chicken.) And since it keeps so well in the refrigerator, any leftovers become my lunch for the rest of the week. If you like Mexican flavors, this is crave-worthy!
BLACK BEAN AND CORN SALSA
Makes 8 servings
Add all ingredients to a large bowl and mix to combine. (The corn will thaw quickly; no need to cook it.) Serve with tortilla chips or whatever you like!
Store covered in the refrigerator. Will keep for several days.
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