This is another amazing recipe from our friends at www.saludnapa.com. Chef Amelia Ceja says she loves making this simple recipe in the summer time because it’s so refreshing and tasy. The best part may be that you can serve it as a Salsa with Chips. Amelia says never forget to pair it with a chardonanay or rose’. Log onto their website to see their wonderful collection of wine.
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• 2 (15-ounce) cans black beans, rinsed and drained • 1 1/2 cups of fresh or frozen corn • 2 tomatoes, chopped • 1 red bell pepper, seeded and chopped • 1/2 small red or white onion, chopped • 1 jalapeño, finely chopped • 1 serrano pepper, finely chopped • 1/2 cup chopped fresh cilantro • 1/4 cup fresh lime juice • 1 tbsp olive oil • 2 tbsp pickled jalapeño peppers vinegar • 1 tsp ground cumin • 2 garlic cloves, minced • Salt and freshly ground black pepper
In a medium bowl, combine black beans, corn, tomato, bell pepper, onion, jalapeño pepper, serrano pepper and cilantro. In a separate bowl, combine lime juice, oil, cumin, minced garlic and jalapeño vinegar – drizzle over bean mixture and mix well. Season with salt and pepper and serve over a bed of arugula, with tortilla chips or as a side dish.