Salsa de frijol con maíz (Peruvian recipes)

Nutritious recipe.

The black bean and corn salsa is a recipe known as salsa negra, which can be prepared easily and quickly. It is also nutritious, because of the ingredients that are part of the recipe, and can be accompanied with rice or boiled potatoes.

Let's see how to prepare it!

Salsa de frijol con maíz.

Ingredients.

• 1 jar of salsa (16 ounces).
• One can (15.5 ounces) of unsalted black beans, drained and rinsed.
• One can (15.5 ounces) unsalted corn kernels, drained and rinsed, or 1 1/2 cups frozen corn kernels.
• One can (14.4 ounces) diced tomatoes, low sodium, drained.
• 2 tablespoons lemon juice.
• One-quarter teaspoon garlic powder.
• 2 tablespoons chopped fresh cilantro, or 1 teaspoon dried cilantro (you can use parsley as a substitute).
• Half a teaspoon of ground cumin.

Recipe procedure.

1. Mix all ingredients in a medium bowl.
2. Cover and set aside in the refrigerator for 30 minutes before serving.
3. Serve with corn chips, or as a vegetarian side dish.

The black bean and corn salsa is a recipe known as salsa negra.

Note: You can add more ingredients of your choice (such as avocado, bell pepper, lettuce or boiled carrots).

 Preparation video in Spanish.