Corn and Black Bean Salsa
An easy recipe to go with any type of Latin-Mexican food.
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
Ingredients
Recipe Notes
In a cast iron skillet, add butter and let melt on medium-high heat. Add bag of frozen corn. Cook on medium-high for 15 – 20 minutes until corn is sizzling. Turn down heat on skillet to medium. Add half & half; stir well. Add Pic Sweet Seasoning Blend, chopped fresh oregano, Benoit’s Best Salt-Free Seasoning, onion powder, garlic powder, chili powder, smoked paprika, cumin, dried oregano leaves and Italian seasonings to skillet. Drain black beans and add to corn salsa. Add chopped cherry tomatoes and chopped green onions. Stir well; cook for 20 minutes on medium heat.
Garnish with cilantro. Serve with tortilla chips or as a side Mexican dish.