Tuesday, March 29, 2011

Southwestern Corn and Black Bean Salsa

Southwestern Corn and Black Bean Pico Salad! This is such a simple way to get a big fat flavor punch with every bite.

You can enjoy this as a side dish, as a topping or a dip. I like to mix it with cooked grains and stuff it into a collard for a yummy burrito!

Making your own condiments is a great alternative to buying them for both health and financial reasons.

Here are a few links to some of my recipes:

Corn and Black Bean Salsa

  • 1 c corn
  • 1 c black beans, drained very well
  • ¼ c chopped tomato or diced red pepper 
  • 1 Serrano chili 
  • 2 T onion, minced 
  • 1 clove garlic, pressed
  • 1 t toasted cumin seeds
  • Small pinch marjoram
  • ½ t salt
  • 1 T chili powder
  • Juice of 1 lime 
  • 1 T apple cider vinegar
  • 2 T cilantro

Toss together and allow mixture to sit for an hour or so the flavors can get to know each other.

This will keep for three days, but I doubt it will last that long! 

Portrait of the Day


  1. looks amazing!
    Blessings, Debra
    Raw Vegan Diet

  2. Ok, you've convinced me. I'm putting some black beans to soak today!

  3. Yum! I love black bean/corn salsa.

  4. I just got this exact salad at a take-out in new york. It was good, but I am sure yours is better.

  5. This looks good. & I'm on a black bean kick at the moment.

  6. That salsa looks great! You could easily mix in mashed avocado, too I bet!

  7. I've always been a black bean fan..and although I don't eat much of corn, I love it. I will try this.~Mary