My eldest son is in middle school this year, which is a little bit mind-blowing. He now has a locker! And electives! One of his electives is Home Economics and one meal they learned to prepare was cheese quesadillas and black bean and corn salsa. He brought home a small container of the salsa, told me the ingredients, and we proceeded to make an even better-tasting salsa than he had brought home.
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp cumin
1 tsp chili powder
1/2 tsp sugar
salt and pepper, to taste
1 can black beans, rinsed and drained
1 can corn, drained
1 lime, juiced
3 cloves garlic, crushed
1 red pepper, diced
1 jalapeno pepper, seeded and chopped
1 bunch green onions, sliced
1 handful of cilantro, ripped into small pieces
Add olive oil, vinegar, cumin, chili powder, sugar, salt and pepper into a medium bowl and stir to combine. Add the garlic, beans, corn, pepper, and colantro. Toss. Squeeze lime juice over top and stir salsa.
Refrigerate until ready to use. Letting it sit for a couple of hours helps the flavours to combine.