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Corn & Black Bean Salsa with Homemade Tortilla Chips

Jen Nikolaus
  • minutes
  • Serves

INGREDIENTS

SALSA:

2 14 ounce cans

black beans, rinsed and drained

1 cup

frozen corn

1 14.5 ounce can

petite diced tomatoes, undrained

2

tomatoes, chopped

1

yellow onion, diced small

1

jalapeño pepper, minced

2 cloves

garlic, minced

1

shallot, minced

1

tomatillos

1

bunch cilantro, chopped

juice from ½ a lime

1 1/2 tbsp

cumin

1 tbsp

olive oil

1 tbsp

white vinegar

1/2 tsp

salt (more if needed)

1/4 tsp

black pepper

TORTILLA CHIPS:

6

6-inch white corn tortillas

Cooking spray or olive oil

salt