Corn and Black Bean Salsa
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
- 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
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.
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