Corn and Black Bean Salsa.
It was a looooooooooooooong weekend! You guys! You won’t believe what I did! I went recipe-creating crazy and I came up with a gagillion recipes to satisfy every craving imaginable and then… well… then I lost my notebook. Yeah. That notebook. The one where I wrote down all of the recipes that I had just perfected… And that is why this post is coming to you on Tuesday instead of Monday.
Because on Sunday, when I usually write Monday’s post, I was busy tearing the house apart trying to figure out what the heck I did with my stupid notebook! It’s not like I typically walk around with it or bring it anywhere other than the kitchen! The only thing I could think of was that I had thrown it in the garbage… So I actually went out to the garage and very thoroughly went through the hot trash, which was certainly not my favorite part of the day.
Then I thought, you know, I’ve had a lot of things on my mind, so maybe I stuck in somewhere really random. So I started looking through absolutely every cupboard I have even gone near in the past 3 days. I even went through the fridge, the freezer, and I was desperate enough to check my snake’s cage. It was worth a shot… But no… and luckily, he wasn’t hiding out with a giant rectangular lump halfway down his body.
I did end up finding it, though! I found it in my stack of mixing bowls under the cupboard which I’ve been using lately because I broke my stand mixer in an attempt to perfect the brioche roll. Sigh.
ANYWAY! After that epic story with all its highs and lows and a dramatic climax, I bring you this here Corn and Black Bean Salsa recipe. This salsa is warm and mild and can be used not only as a salsa, but as a filling, a salad addition, you can stuff it in an avocado, it works perfectly in or on quesadillas, and it’s the best salsa to use in my Nacho Trifles for parties. Plus, black beans are high in protein, fiber, folate, and magnesium, which are very good for your digestive tract and cardiovascular health. Corn is also high in fiber, as well as folic acid, niacin, and Vitamin C. Red Bell Peppers are a great source of Vitamin C, Vitamin B6, and Magnesium. Plus, they contain a significant amount of capsaicin, which studies have linked to an increased metabolic rate. And cumin is packed with antioxidants! What’s not to love about this refreshing, clean salsa?
Corn and Black Bean Salsa
- 1 Cup Fresh Raw Corn Kernels
- 1 Cup Diced Red Bell Pepper
- 2 Tbsp. Chopped Fresh Cilantro
- 1 Cup Black Beans, Rinsed and Drained
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Lime Juice
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/2 tsp. Cumin
- 1/4 tsp. Cayenne Pepper
- 1/4 tsp. Sea Salt
In a medium bowl, mix together all ingredients. Cover and allow to marinate in the fridge for at least an hour.
Serve with chips, as a topping, or in a salad!
- 1 Cup Fresh Raw Corn Kernels
- 1 Cup Diced Red Bell Pepper
- 2 Tbsp. Chopped Fresh Cilantro
- 1 Cup Black Beans, Rinsed and Drained
- 2 Tbsp. Lemon Juice
- 1 Tbsp. Lime Juice
- ¼ tsp. Onion Powder
- ¼ tsp. Garlic Powder
- ½ tsp. Cumin
- ¼ tsp. Cayenne Pepper
- ¼ tsp. Sea Salt
- In a medium bowl, mix together all ingredients. Cover and allow to marinate in the fridge for at least an hour.
- Serve with chips, as a topping, or in a salad!
