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.

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