Black Bean and Corn Salsa

I have a confession to make. (Why is it that I feel like a lot of my blog entries start with a confession?) I am completely addicted to Chipotle lately. Anytime I'm out and about and have to grab a quick lunch or dinner, I really have to fight the Chipotle urge. I give into this vicious craving probably once a week. (Eek! That was hard to admit!) Not only can this not be at all healthy, it's also not the cheapest habit. I don't know what it is, but their burrito bowls are totally addicting!

Anyway, my recent Chipotle fixation made me start looking for something to indulge in that's a little less expensive and maybe not quite as bad for you. Enter Black Bean and Corn Salsa. The ingredients definitely cost less than $10, and the recipe makes a lot. It's a perfect recipe for group gatherings where you want to bring something a little more special than chips and salsa but don't have a ton of time or money to do it.  Like for getting together with friends to watch some football! (Go Ravens! This is the first time I will go into a football season with a pretty good understanding of the game, so I am stoked!) It's also a really quick recipe if you have one of these handy gadgets (plus, you won't have to shed any tears over chopping onions).

This is a really delicious, hearty salsa, so I wouldn't judge you at all if you just had it with some tortilla chips for dinner (because this is exactly what I just did). And it totally satisfied my Chipotle craving.

Black Bean and Corn Salsa
(from Cooks.com)

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalapeño pepper (I added a bit more, because I wanted it to have some spice)
1 avocado, chopped (I omitted this, mostly because I am impatient)
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips for dipping


Combine all ingredients except avocado and chips. Cover and chill for at least two hours. Add avocado just before serving. Serve with chips (I recommend Tostitos Scoops!)