The Best Corn and Tomato Salsa
One of the best salsas I’ve ever had! Corn, Rotel tomatoes, and red onion make this salsa recipe one you’ll keep going back to!
“The Best Salsa in the World.” That might be an overstatement, but it’s what I call the recipe for Black Bean Salsa that my mom makes. The catch is, I don’t include the black beans . . . which my husband finds oddly amusing. He now refers to it as “Black Bean Salsa, black beans optional” because of how it’s typed up in the M Family Cookbook his mom made. I have nothing against black beans, but for some reason I like this salsa better without them. The rest of my family disagrees, so if the recipe looks good to you, judge for yourself. I usually make a double batch because this salsa doesn’t last long around us!
Bob’s all-time favorite snack is chips and salsa. I have to admit, when I first met him I didn’t understand the appeal – definitely not my first choice in a snack. But now, after almost 9 years together (!!!), it’s become one of my favorites too. Needless to say, we’ve had quite a few versions of our favorite treat over the years, but this salsa is our favorite hands down!
My college roommate and good friend Kathleen used to be a super picky eater, but after trying this salsa our senior year, she started eating red onions. She now has a very diverse palate. I’m not saying that this salsa works miracles or anything, but . . . 🙂
- 1 can black beans (rinsed and drained (optional))
- 1 can Rotel tomatoes (mild or regular)
- 1 can white shoepeg corn (drained)
- 3 tbsp lime juice (~1-2 limes)
- 1 tbsp olive oil (optional)
- 1/2 red onion (finely chopped)
- 1 tbsp or more to taste fresh cilantro, chopped
- 1 tbsp cumin
- dash of garlic salt (or to taste)
- Mix all ingredients and chill, preferably overnight. It takes time for the flavors to blend.
- Serve with tortilla chips, preferably Tostito’s Scoops. This can also be used in place of salsa for any other dish, such as tacos, quesadillas, fajitas, etc.