Low sodium Black Bean and Corn Salsa has a thick black bean sauce with crunchy corn, tomato and onion. Perfect for an appetizer or even with a taco or wrap.
In a medium sauce pan add black beans un-drained. Mash about ¼ of the beans in the pot to a mush consistency. This will help thicken and add bean flavor.
Add remaining ingredients and mix.
Bring to a quick boil and stir. Immediately reduce heat to a low simmer, stirring occasionally for about 15 to 20 minutes.
Serve warm or chill to serve cold, it is great either way. Serve with your favorite low sodium tortilla chips, corn tortilla wrap or other Mexican dish.
Notes
For even better flavor try charring the corn before adding to mix.