In the summer, I love recipes that are fresh tasting and simple! Well, let's be honest, I always like simple. This salsa is just that. No pureeing or crazy ingredients. Just easy, great tasting, and good for you. Plus it's naturally gluten-free which makes it even better.
Here's what you'll need:
1 Large can of corn (drained)
2 Cans of black beans (mostly drained)
8 Roma Tomatoes
1 Bunch of cilantro
1/2 Yellow onion
Salt to taste
First start by draining the corn and beans. I like to drain all of the liquid from the corn but leave a bit in the cans of beans. Since we aren't pureeing anything, I find this gives the salsa a bit of liquid to seep into the chips. Not a lot though! You don't want a puddle of bean juice at the bottom of the salsa haha.
Next, wash and slice your tomatoes in half.
An important step is to scoop out the seeds from the tomatoes before you start chopping them up. I just use my fingers to gently scrape the seeds into the sink. Your tomatoes should end up looking like the one on the left, not on the right. This will keep your salsa from getting too liquid-y.
Next, dice your tomatoes. Remember that this is for a salsa, so you don't want the chunks to be so small that they turn to mush, but also not so big that they fall off of the chips. Use your best judgement.
Chop your onion up and then add the tomatoes and onions to your bowl.
Mix everything together gently.
Then, roll your lime around and squeeze the juice into the bowl. I like to use my fingers to scrape some of the pulp in there as well to give it even more flavor.
Wash and pick off the leaves of your cilantro. You can just chop it up if you'd rather, but I like to make sure I get as few stems in there as possible. I will look like a lot of cilantro, but once added to the salsa it'll even out.
Then mix it all together and add salt to taste. I think it tastes more flavorful if you leave it over night to refrigerate, but you can also dig right in if you can't wait.
Plate and serve.