FLeury-Michon

Corn & Black Bean Salsa

  • Cooking 10 min.
  • Preparation 15 min.
  • Portions 6-8 pers.

Are you looking for an easy and quick appetizer, lunch or snack? Try our no-cook corn and black bean salsa. Serve with homemade pita chips and you’ve got yourself a delicious snack!

 

Ingredients (salsa):

2 cups corn

1 tomato, diced

2 cups back beans

1 green bell pepper, diced

½ red onion, minced

½ cup Feta cheese

1 tbsp. olive oil

Cilantro leaves chopped

Salt and pepper

 

Ingredients (pita chips):

4-6 pitas

3 tbsp. olive oil

1 tsp. garlic powder

1 tbsp. dried oregano

Salt and pepper

 

Instructions:

1. Combine all the ingredients for the salsa in a large bowl. Set aside.

2. In a small bowl, mix the olive oil, garlic powder, oregano, salt and pepper. Brush the pita breads with the mixture.

3. Using a pizza knife, cut the pitas in slices.

4. Bake in the oven at 350°F for 10 minutes.

5. Serve the salsa with the homemade pita chips.

Corn & Black Bean Salsa