Corn and Black Bean Salsa
This Corn and Black Bean Salsa is delicious way to use fresh sweet corn. It's quick and easy to make, and is vegan and gluten free. Serve it as a side dish, or use it in quesadillas, burritos, salads, etc!
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Servings: 4
Ingredients
- 1 tablespoon oil a neutral oil like vegetable oil, avocado oil, or grapeseed oil
- 1 cup onion diced
- 1 bell pepper diced
- 1 cup corn cut off the cob
- 1 cup black beans drained and rinsed
- 1 cup cherry tomatoes or grape tomatoes cut in quarters
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- handful cilantro chopped
Instructions
- Heat oil in a pan over medium-high heat. Add onions and saute for 1-2 minutes, until the onions begin to become translucent.
- Add bell pepper, corn, black beans and all the seasonings. Saute for three minutes.
- Add tomatoes and saute for 30 seconds to 1 minute, just enough to heat the tomatoes through.
- Turn off the heat and stir in the cilantro. Transfer to a bowl immediately, to prevent further cooking. Serve either warm or cold. Enjoy!
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Notes
If you enjoy spicy food, try adding fresh jalapeños to this dish.
If you plan on freezing some of it, set some aside before your add the tomatoes and cilantro. Once defrosted, add tomatoes and cilantro to freshen it up.
Try using this salsa as a filling for quesadillas and burritos, or as a topping for salads or nachos.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!