Black Bean Salsa

We watched the Packers get beat by the Eagles yesterday night (Boo!). For the game, I made Sloppy Joes and Black Bean Salsa. This is my tried and true recipe and it is always a hit. We serve it with corn chips. It keeps well in the fridge and improves with age.


2 Anaheim chili peppers, seeded and chopped
2 tablespoons cilantro, chopped
3 jalapeno chili peppers, seeded and chopped
1/3 cup red onion, chopped
11 ounces Niblets corn, drained
15 ounces black beans, rinsed and drained
3 Roma tomatoes, chopped
1 tablespoon red wine vinegar (or more to taste)
3 tablespoons extra virgin olive oil
kosher salt, to taste
ground black pepper, to taste


1. Combine all ingredients in large glass bowl.

2. Let stand for one hour before serving.

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