Follow these steps for perfect results
black beans
drained
tomatoes
diced
vidalia onion
diced
green chili
fresh ginger
shredded
olive oil
balsamic vinegar
garlic
finely chopped
cilantro
finely chopped
cucumber
peeled, chopped, and pureed
sweet corn
salt
pepper
Drain the black beans.
Dice the tomatoes and vidalia onion.
Finely shred the fresh ginger.
Finely chop the garlic and cilantro.
Peel, chop, and puree the cucumber.
Combine all ingredients in a bowl.
Mix well to combine.
Chill before serving.
Expert advice for the best results
Adjust the amount of ginger to your taste.
For a spicier salsa, add a jalapeño pepper.
Let the salsa chill for at least 30 minutes to allow the flavors to meld.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Serve in a colorful bowl, garnished with a sprig of cilantro.
Serve with tortilla chips
Serve as a side dish with grilled meats
Complements the tanginess of the salsa.
Discover the story behind this recipe
Salsa is adapted for Moroccan flavors
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