Mexican Black Bean and Corn Salsa

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

We eat Mexican food very often in this house. From slow cooker tacos, to salsa, to cornbread, I love it all. In fact check out my Mexican recipe selection here for lots of recipes!  I think it was when I was out of town recently and we ate burritos 3 times in 4 days that I came to the conclusion that tacos made me feel safe and I love them dearly.  Tacos, do you hear me? I love you guys.

I see so many awesome taco recipes every single day from amazing bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”.    It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed.  “Tacos!” I exclaimed. Then we made tacos.
(I bookmarked lots of recipes already.)

This cookbook has traditional recipes and the not so traditional.  We’re talking Philly Cheeseteak Tacos, Barbecue Chicken Tacos, Chili Lime Tacos, Steamed Broccoli Tacos… and are you ready? Mac and Cheese Tacos. Oh my god, I know.  Are you shaking already?  I’m so excited. Besides the tacos it also has recipes for dips, salsas and tortilla shells.  Basically it’s everything you need for a Mexican Fiesta (besides me because you need to invite me to the party!).  This cookbook was written by Brandon Schultz who’s biography tells me that he lives in Brooklyn with a cat, so Brandon if you are reading this… I think we should be friends too.  We only need 3 things in common to be bffs: tacos, Brooklyn and cats. 

So during our usual watching of Game of Thrones every Sunday night, aka the greatest show ever, we decided to have taco salads.  Because I desperately wanted to include this book in the recipe I decided to make Brandon’s Black Bean and Corn Salsa which was a major hit! You could put this on tacos, you could use this to dip your chips in or you could just be like me and eat it with a spoon. No judging here. Whatever you do.. make this and enjoy!

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

Then make sure to load this salsa on some tacos of your choice!

Black Bean and Corn Salsa
Print
Ingredients
  1. 1 can of corn (drained)
  2. 1 can of black beans (drained)
  3. 1 tablespoon olive oil
  4. Juice of 1/2 lime (or 1 tablespoon lime juice)
  5. 1 tablespoon paprika
  6. 2 teaspoons cumin
  7. 1 teaspoon garlic powder
  8. Cilantro to garnish (optional)
Instructions
  1. Mix all ingredients in a medium mixing bowl.
  2. Refrigerate for at least 30 minutes.
  3. Serve and enjoy!
Notes
  1. Make sure to refrigerate leftovers.
Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz
Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Mexican Black Bean and Corn Salsa recipe that takes 2 minutes to make.

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