Salsa basically just means “sauce” in Spanish. That vague description alone should tell you that there are many, many, many different types of salsas. And I’m always looking for new recipes. While my favorite is typically pico de gallo, I also love my strawberry jalapeno salsa for summer and have been putting it on everything. But sometimes, I find I need a savory recipe instead. The other day, I was really in the savory salsa mood (Not to be confused with plain ol’ salsa mood because I’m always in the salsa mood) so I started looking around in my refrigerator and pantry to see what I could create my salsa with. After a short ten minutes, I was on the couch eating some delicious salsa and chips.
That’s exactly what I love about salsa, you can literally go rummage through your pantry and come up with some kind of recipe. Have some mangoes? Throw those in there. How about a can of green chiles? Yep, those too! Maybe some diced avocado? Yes, please!
This recipe includes fresh cherry tomatoes, cilantro and red onions with a few pantry staples – corn and black beans. It was a snap to whip up, and gets better as it marinates in the refrigerator. Leftovers were so flavorful the next day on top of some chicken for lunch. This salsa would be a great party dip or served along side your dinner. The fresh components of the salsa really stand out and make this a vibrant and tasty dish. I personally love how the cherry tomatoes burst in your mouth with each bite!
- 15 oz. container cherry tomatoes (about 3 cups), cut in half or quarters
- ½ medium red onion, diced small (about 1 cup)
- 2 tbsp cilantro
- 1 (15 oz.) can corn
- 1 (15 oz.) can black beans
- 2 tbsp lime juice
- 1 tbsp avocado or olive oil
- ½ tsp salt
- In a medium sized bowl, mix ingredients until combined.
- Refrigerate until ready to eat.
- Serve with tortilla chips, on tacos, or along side protein of choice.