Black Bean & Corn Salsa.
One of my favorite new healthy snacks is black bean and corn salsa.
It makes a wonderful “scoop” with tortilla chips.
It is also great all by itself as a salad or piled on top of a grilled chicken breast or fish.
It is light, healthy, crunchy, tangy, low-calorie, high-fiber, and absolutely DELISH too!
Here is how I make it, but you can surely tweak to your liking. It would be great with a bit of fresh cilantro, which I didn’t have on hand when I made this batch on Sunday. You could also switch it up with any other kind of bean you like or other veggies like cherry tomatoes or cucumbers.
Black Bean & Corn Salsa
- 1 15 oz. can black beans, drained and rinsed
- 1 1/2 cups frozen or canned corn*
- 1/2 red bell pepper, diced
- 3 stalks celery, diced
- 1/3 cup diced onion
- salt and pepper to taste
- Balsamic vinegar to taste (approx. 2 Tbsp)
Combine all vegetables in a bowl. Stir to combine. Sprinkle with salt and pepper to taste. Drizzle with Balsamic vinegar to taste.
Serve as a salsa for tortilla chips, as a salad, or as a topping for grilled chicken or fish.
Store well in airtight refrigerator container for several days.
*TIP: When we buy fresh corn on the cob in the summer, we always buy a full dozen, though we never eat all of that for the two of us. We cut the leftover off the cob, throw it in a Ziploc freezer bag, and toss it in the freezer for the winter months or times when fresh corn is not available. It is so much better than canned corn.
Cheers & Hugs,