This black bean and corn salsa is so delicious and it has such a burst of flavor. It is wonderful as a side, you can put it in a taco or quesadilla, or scramble it into eggs the next morning. You could add chopped bell peppers to add some color or add in chipotle chiles in adobo sauce for an extra kick. It’s the perfect recipe to take to a potluck or a summer picnic, as it doesn’t need to be served cold and it travels well.
I had a work potluck last week and wanted to bring something simple and healthy. My sister gave me this idea, and I just played around with it. There are lots of recipes out there for something similar, but the beauty of it is that it doesn’t require you to stick to a formal recipe. You can add pretty much anything to it, and it’s a great way to sneak some veggies into your diet.
Corn and black bean salsa
one can of black beans
2 cups of frozen corn
6 ounces cherry tomatoes, halved or quartered based on their size
1 jalapeno, finely diced
1 clove of garlic, diced
3/4 cilantro leaves, roughly chopped
juice of one lime
2 tsp of taco seasoning
salt to taste
-Mix all ingredients together
-Allow to sit overnight to let the flavors meld (and if you are lazy like me, to allow the corn to thaw)
-Top with avocado and serve