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.
Mom of 3, wife, business owner, ballet teacher and fitness instructor. Trying hard to raise healthy, happy and grateful children while running the studio of my dreams. Trying to stay FIT, flexible, stylish and take care of myself in the process!