I love flavorful, mexican-inspired food! When I was preparing for a Super Bowl Party, I wanted to create something that was tasty, not full of fat, and was made with fresh ingredients. So I made this Black Bean, Corn and Red Pepper Salsa! A friend of mine had made this years ago for a party and I never got the recipe, so I decided to wing it! And this stuff is addicting!
The key to the flavor of this salsa is a product called TryMe Tiger Sauce – I had never heard of this before, until I moved to the South. According to the website,
“The original tiger sauce is an exotic, moderately spicy blend of ingredients in a cayenne pepper base. With a touch of sweet and sour, it’s perfect for meats, seafood and poultry. Delicious on sandwiches, in dips and soups.”
Well, delicious it is! And don’t be frightened by the “moderately spicy” comment. It is really quite mild. I would describe it as a low heat that builds in the mouth. And it is perfect in this recipe! Try making the salsa without the sauce, try it, then add the sauce to it – you will taste a more complicated flavor.
Black Bean, Corn & Red Pepper Salsa
- 1 can Bush’s Reduced Sodium Black Beans, rinsed
- 1 cup frozen corn, thawed and rinsed
- 1/2-3/4 cup red pepper, diced small
- 2 Tablespoons fresh cilantro, chopped (optional)
- 1/4 cup red onion, finely chopped
- 1 garlic clove, pressed
- 2 Tablespoons green chilies, chopped (optional)
- 1/4 teaspoon garlic powder (use as much or as little)
- 1/4 teaspoon onion powder (use as much or as little)
- Juice of one fresh lime
- 2-3 splashes of seasoned rice wine vinegar
- 3-4 splashes of TryMe Tiger Sauce (to taste)
- Sea Salt, to taste (optional)
Combine all ingredients in a bowl; refrigerate for at least 1/2 hour to allow flavors to blend. This is so much better the next day! Enjoy with tortilla chips, as a condiment on tacos and burritos, or as a side dish.