Black Bean & Corn Salsa with Homemade Tortilla Chips
Homemade chips with just one ingredient: corn tortillas! The prefect vehicle for this veggie-filled black bean and corn salsa.
Servings 8
Ingredients
Tortilla Chips
- 12 6 inch corn tortilla shells
Black Bean & Corn Dip
- 2 15 oz cans no salt added black beans, drained and rinsed
- 2 cups frozen corn, thawed
- 1 14.5 oz can diced tomatoes (no need to drain)
- 2 8 oz cans water chestnuts, diced
- 1/2 cup onions, diced
- 1 T lemon juice
- 1 T lime juice
- 2 T apple cider vinegar
- 1 bunch cilantro, chopped
- 1/2 tsp ground black pepper
- salt, to taste
Instructions
Tortilla Chips
- Preheat oven to 300 degrees F.
- Slice tortillas into 8 wedges.
- Arrange wedges on 2 baking sheets. They can be next to each other, just not overlapping.
- Bake for 15-20 minutes, or until starting to brown. Watch these carefully as they can burn quickly.
Black Bean & Corn Dip
- Add all ingredients to a large bowl and stir. Cover and refrigerate at least 1 hour prior to serving.
Notes
To slice the tortillas into wedges I use this Ulu Knife. The dip is great after an hour of refrigeration but is even better if left to marinade over night prior to serving.