Simple, quick to make, super fresh and full of great flavors. You can never go wrong with a great Vegan black bean and corn salsa.
Vegan Black bean and Corn Salsa
Classic black bean salsa with a little extra!
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Servings: 6
Ingredients
- 1 Can Black beans Drained and rinsed
- 3 Ears of fresh sweet corn 1 Can if fresh is out of season
- 2 Tomatoes Chopped
- 1 Bunch Green onions White and green chopped
- 1/4 Cup Fresh cilantro Chopped
- 3 T Olive oil
- 1 Lime Juiced
- 2 t Cumin
- Salt and Pepper
- 2 Small Jalapeno peppers Seeded and diced
Instructions
- In the summer, I like to grill the corn for the salsa. I brush the corn with olive oil and sprinkle garlic salt, cumin and ancho chili powder. Place on a hot grill and cook until you get some good grill marks. Otherwise, drain a can of sweet corn.
- Carefully slice the corn off the cob.
- In a large non metal bowl, combine all the ingredients and mix well.
- Taste and adjust spices as needed. The overall flavor will build as it sits.
- Cover and refrigerate for at least one hour before serving.
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Average Vegan Dad
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