Black Bean and Corn Salsa

2 Feb

For the past few weeks I’ve had the opportunity to attend the polo matches held at the Palm Beach Polo Club in Wellington, FL and been lucky enough to sample all the food at the prestigious event.  This past weekend one hors d’oeuvre that  caught my eye was the black bean salsa served in tortilla cups.  The bite-sized snack was topped with sour cream and cilantro and looked super easy to whip up for an upcoming Super Bowl party or get-together.

Here is a similar recipe from Rachel Ray:


1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen or canned corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Top with: Sour cream, cilantro, and black olive slices.

Combine all ingredients in a bowl, toss and serve in Tostito Scoops. Top with sour cream and cilantro.  enjoy.


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