Sunday, September 26, 2010
Corn and Black Bean Salsa
Prep Time - 15 minutes
Cook Time - 20 minutes
What you need:
24 won ton wrappers
1 tablespoon canola oil
1 teaspoon chili powder
salt and pepper
4 1/2 cups whole kernel corn - fresh or canned
1 (28 oz) can diced tomatoes, well drained
1 (16 oz) can black beans, drained and rinsed
1/2 medium red onion, diced
1 jalapeno, seeded and diced
2 tablespoons cilantro leaves, chopped
2 tablespoons lime juice
1 teaspoon, chopped garlic
spray for the muffin tin
Here's what you do:
Spray the mini muffin tin with vegetable oil spray to prevent sticking
Line each tin with a wrapper, curving them to fit
Bake at 350 for about 10 minutes or until the edges are brown
While they are baking,
Heat oil in pan.
Combine corn, chili powder, salt and pepper to taste.
When oil is hot add corn mixture. You want to hear a sizzle.
Cook until heated through so corn will absorb the chili powder flavor.
Combine all other ingredients in a large bowl.
Salt and pepper to taste.
Add corn mixture.
Scoop into won ton cups.
You can serve this as an appetizer or as a topping to fish or chicken.
It's good hot or cold.