black bean corn salsa recipe

thank you to our instructor Lisa Anne and health & fitness blogger for sharing this recipe with us. check out her awesome blog OmYourHealth.com

This is one of my favorite recipes passed down from my gramps!  He was always a kitchen wiz, and this Black Bean Corn Salsa was one of his signature dishes.  Especially as we near the holidays - I love using family recipes.  They are great to share with friends, especially when you live far away from family.  It also makes for a great conversation starter when you have guests over!

The best part about this recipe is it’s versatility.  You can use it as an appetizer for a holiday party if you want to switch up your regular salsa.  You can use it as a topping on almost ANYTHING: salads, eggs, fish - I had a friend make it a few days ago for shrimp tacos!  The list goes on.  Personally, my fiancé works full time and takes two MBA classes a week.  Needless to say I am left at home for dinner alone more often than not, so it’s not out of the ordinary for me to eat a whole bowl of it by myself!  It’s packed with tons of protein, nutrients, & healthy fats - not to mention delicious flavor!

Black Bean Salsa:
1 16 oz can black beans - drained and rinsed
1 cup corn
1/2 basket cherry tomatos halved
1 minced jalapeños (no seeds)
3 green onions chopped
2 tbsp cilantro
2 tbsp red wine vinegar (or to taste)
3 tbsp olive oil
1 tsp cumin
1-2 avocados chopped
1 tbsp of lemon juice (optional)*
1 tbsp of lime juice (optional)*
Salt and pepper to taste

*I only use the lemon & lime juice if I know I’ll have leftovers.  That will keep the avocado fresher for a few days.

It can be served with tortilla chips or endive.

Enjoy! :)