LITTLE ROCK, Ark. (KTHV) -- Want a great appetizer to start off your night? Try black bean, corn and spinach salsa!
Cynthia Malik with Pulaski Tech Culinary School demonstrates this recipe with Ashley and Tom.
Black Bean, Corn and Spinach Salsa
2 teaspoons butter
1 small chopped onion
1 can whole kernel corn, drained
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 small can roasted green chilies
1 can tomatoes, diced and drained
1 small bag frozen spinach or ½ # fresh spinach
Salt and pepper to taste
2 teaspoons cumin
1 Tablespoon chili powder
2 teaspoons dried cilantro or 2 Tablespoons fresh cilantro, chopped
1 bag Corn or Flour Tortilla Chips
Sour Cream and Shredded Lettuce for garnish
1. Heat butter in a large saucepan over medium heat. Stir in onion, corn and garlic. Season with salt, pepper, chili powder and cumin. Cook on medium high heat until the spices begin to brown.
2. Stir in beans, green chilies, and tomatoes; mix well. Steam the frozen spinach in the microwave with 1 Tablespoon of water, covered for about 3 minutes. Drain the spinach and add to the salsa; mix well. If using fresh spinach, do not steam it ahead of time, simply add it to the mixture and mix well. Add the cilantro and cook until heated through, about 3-5 minutes and adjust the seasonings as needed.
3. Serve with sour cream, shredded lettuce and tortilla chips.