Recipe: Black Bean and Corn Salsa

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With the autumn allure of pumpkin-flavored everything in the air, revive those summer taste buds a little longer with Amy Westerman‘s black bean and corn salsa!

Here’s what you’ll need

• 1 can (15 oz.) whole kernel corn, rinsed and drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1/2 purple onion, diced
• 3 medium tomatoes, diced
• 1 tablespoon garlic, minced
• 1 bunch cilantro, finely chopped
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Stir to combine. Serve it immediately or allow it to sit for a few hours in the fridge to let the flavors mix. Friends coming over? Need a birthday gift for a friend? Well, how about some homemade salsa! Want to take it to the next level? Try making some homemade tortilla chips. It’s so simple!

Here’s what you’ll need

• Flour and/or corn tortillas
• Vegetable oil
• Kosher salt

Brush each side of the tortillas with oil and sprinkle with salt. Stack the oiled and salted tortillas up and cut them into 8-10 wedges (depending on the size of the tortilla). Bake at 400F for 8-10 minutes until golden and crunchy.