I could seriously live on Black Bean and Corn Salsa so I went to work seeing if I could turn this all-time favorite into a food storage recipe! I first pulled out my freeze-dried corn & tomatoes and rehydrated them. You can cook your beans and use those too, but I was lazy and just grabbed a couple of cans from the pantry. Make sure to rinse everything really well.
When visiting a friend she mentioned she had one garden box that was dedicated to making fresh salsa. It had everything you would need from cilantro to jalapenos and I thought that was an awesome idea! Assuming though, I didn’t have any fresh cilantro or green onions growing in a garden, I went ahead and used dried cilantro and freeze-dried green onions and threw them straight in!
Ideally this tastes amazing with avocados, but I think everything tastes better with avocados :) I went ahead and left it out because I don’t know of any freeze-dried avocados or substitutes that would work, but if you do, let me know! I did realize while making this salsa I need to plant an avocado tree, because if I had to, I could live on just beans, avocados, and this salsa!
You can eat this salsa just as a side salad, but I think everyone would agree it’s even better with chips! I went ahead and made sure I had tortilla chips on hand at all times so I vacuum-sealed my favorite HEB homemade kind into 1/2 gallon jars.
BLACK BEAN & CORN SALSA
- 2 cans Black Beans, rinsed (or 2 1/2 c rinsed and cooked Black Beans)
- 2 c diced Tomatoes (or rehydrate 2 c freeze-dried Tomatoes)
- 1 can Corn (or rehydrate 3/4 c freeze-dried Sweet Corn)
- 1/2 c chopped Cilantro (or use 1/8 c dried Cilantro)
- 6 Green Onions sliced (or 1/4 c freeze-dried Green Onions)
- 2 small Avocados (optional – plant a tree!)
- 4 Tbsp Lime Juice
- 4 Tbsp Olive Oil
- Salt & Pepper to taste
Mix all the ingredients together and serve as a dip with tortilla chips or as a side salad!
Happy Cinco De Mayo!!!
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