Zesty Bean & Corn Salsa

July 26, 2018

This recipe is an adaptation of Heather’s Cilantro Black Bean & Corn Salsa on allrecipes.com, and comes highly recommended (with modifications) from one of our members this week!

 

Ingredients:

  • 4-6 ears of sweet corn, shucked and cleaned

  • 15oz of shelled beans , cooked

  • 3 large tomatoes, diced

  • 5 green onions, finely sliced

  • 1 small red onion, finely diced

  • 1 sweet pepper, seeded and finely diced

  • 1 clove garlic, minced

  • ¼ cup lime juice

  • 1 jalapeno, seeded and finely diced (optional – use more or less according to your heat preference)

  • 1 avocado, peeled/pitted and diced (optional)

  • 1 bunch cilantro (optional)

  • Salt & Cumin, to taste

  • 2 Tbsp Extra Virgin Olive Oil

Directions:

  1. Heat grill on high for 10 minutes, then place corn directly on the grill and cook, turning occasionally, until slightly charred on all sides and tender (about 10 minutes total). Set aside and allow to cool. Once the corn has cooled enough to handle safely, use a sharp knife to cut corn off the cob.

  2. In a large bowl, combine corn, beans, tomatoes, onions, pepperes, and garlic.

  3. Gently fold in the lime juice, avocado, and seasonings. Drizzle with olive oil, and serve!

     

     

     

     

     

     

     

     

     

Share on Facebook
Share on Twitter
Please reload

Blog

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Archive
Please reload

Follow Me
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
  • Grey Pinterest Icon