Tuesday, July 3, 2012

Black Bean and Corn Salsa/Salad

What you need:
2 ears of corn
1 lg can of black beans, drained
2 medium tomatoes
1/3 bunch cilantro
1-2 jalapeños
1/2 a red onion
2 lemons
Salt to taste

What you do:
1: cut the corn off the ear
2: dice red onion, 1/3 of the bunch of cilantro, tomatoes and jalapeños in relative small pieces (I usually do everything very fine except the tomatoes which I leave kind of chunky) I would recommend half a jalapeño for mild, 1 whole jalapeño for medium and 1.5-2 for hot.
3: mix everything you just diced with the corn and black brand in a large bowl. Add salt to taste, I usually do about a large spoon full, I'm not really the measuring kind.
4: squeeze the juice from both lemons, make sure to strain any seeds, and pour over the veggies
5: serve with tortilla chips as a salsa or just eat it like I usually do as more of a a salad.
6: enjoy the yummy amazingness!


1 comment:

  1. I love summer salads like this! I will be pairing this with next weeks bbq for sure!