Salsa delicioso

Here are 2 of my favorite recipes for salsas that I make at home. I eat them with corn tortilla chips, on eggs, on salads, use one or both as a base for chili, etc!

Black Bean and Corn Salsa
1 can (14 oz) black beans
1 bag (16 oz) frozen corn
1 small red onion
1 lime
1/2 tsp garlic powder
1/2 tsp Cumin

Directions:
In a colander, Drain and rinse black beans for 60 seconds to reduce sodium by 40%. Add frozen corn and rinse to speed the thawing process. Dice red onion finely and place in mixing bowl; add beans and corn; stir. Squeeze lime juice and pulp over salsa mixture. Add garlic powder and cumin to taste. Note: Freshly prepare black beans can be used, but I use canned because it is quick and easy.


Fresh Pico de Gallo
4 medium tomatoes, seeded and diced
1/2 a red onion, diced
1 clove fresh garlic, minced
1/2 serrano pepper, very finely diced
2-3 cilantro sprigs, to taste
dash of salt and pepper, to taste
Optional: fresh juice of one lime

Mix all ingredients. Enjoy!