Name: Corn and Black Bean Salsa
Ingredients: 1 pound frozen sweet corn (thawed); 1 1/2 cups cooked black beans (drained and rinsed and drained again (or 1 can black beans, drained and rinsed and drained again.)); 1 red bell pepper (stemmed, seeded and diced); 1 half of a sweet onion (peeled and diced); 1 jalapeno (stemmed, seeded and minced); 1-2 cloves of garlic (peeled and minced or pressed, according to preference); the juice of two limes; a large fistful of fresh cilantro or parsley (chopped); salt and pepper to taste

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

Top similar recipes