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:

• Sugar Free Ketchup
• Salsa
• Habanero Sauce
• Lower Fat Vegenaise Alternative

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! 

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