I love this Southwestern inspired, flavour-packed sweet corn and black bean salsa for dipping, certainly, but I also tuck it into tacos, on top of baked potatoes, use it as a stand alone salad with grilled meats, or toss it together with cooked and cooked quinoa or millet for a nutritionally complete summer meal.

Corn and Black Bean Salsa

sweet corn (thawed)

black beans

red bell pepper (stemmed, seeded and diced)

onion

jalapeno (stemmed,

garlic

limes

cilantro

salt and pepper

Toss all of the ingredients together and refrigerate for at least 30 minutes before serving. Store leftovers in a tightly covered container in the refrigerator for up to a week.

corn and black bean salsa

Author : Rebecca Lindamood

Ingredients

Instructions

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corn and black bean salsa

Author : Rebecca Lindamood

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