Corn and Black Bean Salsa

The honey and cumin combo really boosts the flavor in this salad, and it got even better with time as it sat in the fridge. Serve it as a side dish, on top of tacos, or for lunch.

Corn and Black Bean Salsa

  • 1 onion, diced
  • 5 ears of corn, raw and cut from the cob
  • 1 orange pepper, diced
  • 1 yellow pepper, diced
  • 1 can of black beans, drained and rinsed
  • 1 lime
  • 1 tsp. ground cumin
  • 3/4 tsp. salt
  • 1 tsp. honey
  • 1 tsp. apple cider vinegar
  • 1/8 tsp. cayenne

1. Cut the bottom of the corn so it can stand in the bowl. Slice off the corn from the cob.

2. Toss corn with diced veggies.

3. Mix together dressing, pour on salsa, and put in the fridge.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: