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.
Ingredients
1poundfrozen sweet cornthawed
1 1/2cupscooked black beansdrained and rinsed and drained again (or 1 can black beans, drained and rinsed and drained again.)
1red bell pepperstemmed, seeded and diced
1half of a sweet onionpeeled and diced
1jalapenostemmed, seeded and minced
1-2clovesof garlicpeeled and minced or pressed, according to preference
the juice of two limes
a large fistful of fresh cilantro or parsleychopped
salt and pepper to taste
Instructions
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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.