June 23, 2015

Black Bean and Corn Salsa

This is a cold salsa/salad. Pair it with Cilantro Lime Shrimp and Cilantro Lime Quinoa, dinner = Done!

One 15 ounce can of black beans, drained and rinsed
1 and 1/2 pieces of corn on the cob, with the kernels cut off
1 small or 1/2 large red bell pepper
1/4 white or red onion
1/2 avocado
1 lime, juiced
1/2 lemon, juiced
1/4- 1/2 cup cilantro, coarsely chopped (to taste)
1/2 teaspoon of pink Himalayan salt
2 cloves garlic, minced
1/2 Jalapeno, diced. You can add more if you like your salsa very spicy.

Mix all ingredients except avocado in a medium bowl. Cover and store in the refrigerator until ready to use. It is ready in as little as ten minutes, or meal prep and let it soak overnight. Add the avocado upon serving.

Serve with chips as salsa or by itself as a side salad.

21 Day Fix:
Serve in a green container
Count 1 green, 1 yellow and 1 blue

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