Recipe: Corn and Black Bean Salsa for Baked Potatoes

Corn and Black Bean Salsa for Baked Potatoes

1 (15 ounce) can black beans, drained and rinsed
1 pound corn kernel, frozen
11 ounces tomatoes, cut into 3/8-inch dice
1/2 cup cilantro, chopped
1/2 cup red bell pepper, roasted and cut into 3/8-inch dice
1/4 cup lime juice
3 tablespoons jalapeno, chopped
1 teaspoon cumin, ground
Hot pepper sauce, as needed
Salt, as needed

Mix beans, corn, tomatoes, cilantro, bell pepper, lime juice, jalapeno and cumin. Season with hot pepper sauce and salt.

*Tip: Serve on baked potatoes or offer as a topping choice for a baked potato bar.

Servings: 8
Source: United States Potato Board