Bean, Corn, and Tomato Salsa
This warm salsa is easy to make and versatile. Scoop it in taco shells, roll it into burritos, or serve it as a dip with tortilla chips.
Serves: 16Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- ¼ cup diced onion
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 cup corn kernels
- 1 can (10 oz.) diced tomatoes with green chilies
- 1 Tbsp. chili powder
- ½ tsp. ground cumin
- ⅛ tsp. cayenne pepper
- In large saucepan over medium heat, heat olive oil. Add onion; cook and stir until crisp-tender, about 3–4 minutes. Add remaining ingredients and stir well. Bring to a simmer, reduce heat to medium-low, and cook for 5 minutes, until most of liquid has evaporated. Serve warm.