Corn and Black Bean Salsa

As we move into the summer season, it’s always good to have some easy and healthy recipes that we can throw together quickly. Plenty of people will be grilling out this summer and this fresh, homemade corn and black bean salsa is versatile and perfect to include for your next barbecue. Skip store-bought salsas and whip up an easy batch of this salsa. It’s sure to be a hit with family and friends.

When most people think of salsa, they think of it as a dip for chips. And it does pair perfectly with some organic corn tortilla chips. But you can also use this corn and black bean salsa as a dip for vegetables, on top of your grilled chicken or fish, as a topper on tacos, or even as a side salad! It really is that versatile. It is bursting with flavor!

Don’t have tomatoes but want to make this? You can substitute a can of organic diced tomatoes instead! Want to give your salsa a kick? Add some jalapeño pepper to bring the heat.

Corn and Black Bean Salsa

• 2 cups organic frozen corn (thawed)
• 1 can organic black beans (drained and rinsed (or 1 1/2 cups homemade))
• 4 Roma tomatoes (seeded and finely chopped)
• 1/2 red onion (finely chopped)
• 1/2 bell pepper (finely chopped)
• 1/4 cup fresh cilantro (finely chopped)
• 2 cloves garlic (finely chopped)
• 3 TBSP extra virgin olive oil
• 3 TBSP red wine vinegar
• 1/2 lime (juiced)
• 1/2 tsp cumin
• 1 tsp sea salt

1. Add all ingredients to a large bowl.

2. Mix together well.

3. Store in the refrigerator in airtight container.

Appetizer

Mexican

Directions:

1. Add all ingredients to a large bowl.
2. Mix together well.
3. Store in the refrigerator in air-tight container