Black Bean and Corn Salsa
Memorial Day is almost here!!!! Who loves 3 day weekends?! MEEEEEE! (But really… who doesn’t.) I love when friends and family can get together to enjoy the outdoors. We have been talking about going stand up paddle boarding with a few friends of ours on a local river. Then of course hit up some local breweries after. Because beer.
I mentioned this in the last blog, but a few weeks ago we had a neighborhood block party, so this got a test run there. It went over REALLY well so both the Greek Inspired Tortellini Salad and this recipe have both been women, men, and kid approved! This recipe I could totally eat as a bean and corn salad for meal prep lunches, but it is also quite tasty as a dipper with tortilla chips. It would also be great as a topping on chili or burgers if you so desire! I prepped this a few hours ahead of time, but the flavors only get better the longer they sit.
Happy Memorial Day everyone! Also – I just put in some social media icons on these recipe posts so please if you can, share the love by sharing on social media! I would love to interact with anyone who tries these recipes and I’m happy to answer any questions you might have! I’m on instagram the most, so hit me up there 🙂
Black Bean and Corn Salsa
Ingredients
- 2 cans black beans rinsed and drained
- 2 cans sweet corn drained
- 1 red onion diced
- 8 roma tomatoes diced
- 2 large jalapenos seeded and diced
- 1 bunch fresh cilantro chopped
- 1/4 cup olive oil
- 1/2 cup fresh squeezed lime juice (3-4 limes)
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- tortilla chips
Instructions
- Mix all ingredients together and enjoy! Serve with tortilla chips.