Black Bean and Corn Salsa-Salad Recipe
They say that if your plate is full of colors, you’re doing the right thing. Well, this colorful dish can be a garnish, side salad, or act as a dip/salsa with tortilla or pita chips. It’s Mexican inspired with a surprisingly pleasant kick of spice.
Note: I left the cilantro out because my father loathes it. I’d normally add it in for the salsa. Parsley is an adequate substitute for those sensitive to cilantro’s strong bite.
- 1 regular-sized can black beans (Goya is good), drained and rinsed
- 1 regular-sized can corn, drained
- 3 medium stalks celery, diced finely
- 2 scallions, chopped finely
- 4 plum tomatoes, de-seeded, diced finely
- 1 tbsp. white onion, chopped finely
- ground sea salt, to taste
- cayenne pepper powder, to taste
- juice of 1/2 lime
- juice of 1/2 lemon
- 1 tbsp. canola oil
- 1 1/2 tbsp. red wine vinegar
- OPTIONAL: 1 tpsb. cilantro, OR parsley, chopped finely
- Wash, chop, drain, rinse all ingredients accordingly. Place in bowl.
- Squeeze in citrus juices, sprinkle sea salt and cayenne, add vinegar and oil, stir, taste. Adjust accordingly.
- Can be eaten right away, but best if marinated in the fridge for an hour. Stir each time you eat.
- Serve over grilled fish, chicken as a garnish, enjoy as a side salad, or entertain the crowd by using it as a dip for tortilla or pita chips. Enjoy.
Member recipes are not tested by the CHOW food team.