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

Method:
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

7 comments:

  1. looks amazing!
    Blessings, Debra
    Raw Vegan Diet

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

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

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

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

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

    ReplyDelete
  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

    ReplyDelete