This light and easy Corn and Black Bean Salsa pairs perfectly with our new Skinnygirl® Sweet 'n Tart Grapefruit Margarita!
This light and easy Corn and Black Bean Salsa pairs perfectly with our new Skinnygirl® Sweet 'n Tart Grapefruit Margarita!
INGREDIENTS:
- 1 pint cherry tomatoes, roasted for 20 minutes at 350 degrees
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 1/2 white onion, thinly diced (1/4 inch)
- 2 tablespoons fresh lime juice
- 1/2 cup black beans
- 1/2 cup corn
- 1/2 tsp. cumin
- 1/2 tsp. cayenne pepper
- salt and pepper to taste
DIRECTIONS:
Heat olive oil in a skillet, cook shallots and onion over medium heat until translucent. Remove and set aside. Place 1/2 of the roasted tomatoes in a blender with lime juice, cumin, cayenne and onions. Blend until combined, but not completely pureed. Add in lime juice, black beans, corn and remaining tomatoes. Pulse 2-3 times until well combined. Adjust salt and pepper to taste. Serve with plantain chips.