Corn and Black Bean Salsa


Salsa is a fresh, healthy snack that you can make at home with seasonal ingredients. This recipe comes to us from our friends Chris and Amy of A Couple in the Kitchen. Corn and black beans add an additional flavor punch to this delicious summer salsa. Serve with chips or even kick it up a notch and use it to make nachos!

Serves

  • 5 ears corn on the cob, grilled or roasted
  • 1 clove garlic, minced
  • 3 Roma tomatoes, diced 1/2 inch
  • 1 pepper (red, yellow or orange), diced 1/4 – 1/2 inch
  • 1 small red onion, diced
  • 8-10 sprigs cilantro, chopped finely
  • 4 stalks chive, chopped
  • 2 15-ounce cans black beans, drained and rinsed
  • 1 teaspoon white vinegar
  • 1/4 cup freshly squeezed lime juice (the juice of 2-3 limes

Cook off the corn on the cob; cut kernels off and place in bowl. Drain and rinse black beans and add to corn.

Dice to spec the tomatoes, peppers, and red onion and add to bowl. Mince garlic and add to bowl.

Remove cilantro leaves from stem. Discard stems. Chop cilantro leaves and place in bowl.

Add to bowl the white vinegar and lime juice. Mix all ingredients.

Place in presentation bowl and garnish with chopped chives.

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Nutrition Information

Corn and Black Bean Salsa

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