Happy July Third! Wow, this weekend just has not stopped with cookouts, pool parties, beach gatherings, and … snacking 🙂 If you need a fresh, easy to assemble, “no baking required” kind of appetizer or side salad, this Black Bean and Corn Salsa can be put together in minutes and does not disappoint. Such a refreshing healthy alternative to heavier dips but paired with your favorite tortilla chip still totally satisfying! Even kids love it… we actually had to tell them to take a break last night so there was some left for others. Hoping you get some time this weekend to relax and enjoy good friends and family! Happy Independence Day!
Perfect addition to any snack or dinner or table this hot summer weekend!!
2 cans black beans, rinsed
1 bag sweet corn, thawed
1/2 cup fresh cilantro,chopped
1 large red pepper, chopped
1/2 red onion or sweet Vidalia onion
3 T red wine vinegar
2 T olive oil
1 tsp salt
1/4 tsp pepper
Lime Juice to taste (I used two fresh squeezed limes)
Serve with tortilla chips, over scrambled eggs, with grilled/baced chicken, cod/tilapia/haddock, or just eat it as a salad. Sooo… good!
**Other possible add ins: 2 large ripe tomatoes seeded and chopped, 1 avacodo diced (avacodo can get mushy, so I would add it as you serve), 2 seeded, chopped jalapenos, 1 cup chopped celery, 1 green pepper)
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