Everyone knows that salsa is the perfect side dish, whether you’re eating a Mexican feast or craving a delicious dip for your chips! But salsa tastes even better than the jarred stuff when it’s made with fresh, nutritious ingredients at home. And when this tangy black bean and corn salsa takes just 5 minutes to whip up, how could you complain?
This black bean salsa is full of flavor, and is super colorful, like a rainbow! It’s also packed with protein from the black beans, filled with healthy fats, vitamins, and fiber from the avocado. The tomatoes contain carotenoids that promote cell and bone growth. Even more, it’s incredibly quick, nutritious, and delicious!
Avocados and corn are part of the Clean Fifteen – a guideline created by EWG (Environmental Working Group) that explains which foods you can buy safely from the grocery store without needing to seek out their organic counterparts. However, tomatoes are the only ingredient in this recipe that is part of EWG’s Dirty Dozen list, which states that it contains pesticides. Buy organic where possible.
Tangy Black Bean And Corn Salsa Recipe
Preparation: 5 minutes
Marinate: 30 minutes
Ingredients
- 1 can black beans, rinsed
- An ear of corn, rinsed
- 1 cup tomatoes, chopped
- 1 avocado, diced
- ½ lime, juiced
- Jalepeno, minced
- 3 cloves garlic, minced
- ½ shallot, diced
- ½ cup cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Method
- In a bowl, add black beans, corn, tomatoes, jalapeño, avocado, lime, garlic, shallots, oil, vinegar, salt and pepper. Fold in all the ingredients and refrigerate for 30 minutes to allow the flavors to marinate.
Serving suggestions
- Serve with Garden of Eatin chips
- Serve as a topping for a burrito bowl, buddha bowl, or any grains
Remember, eating healthy doesn’t have to look boring!
If you recreate this recipe, be sure to post it on Instagram and tag us @lorrainekearneynutrition; we love to see you eating delicious, nutritious foods!
