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Vegan Black bean and Corn Salsa

Classic black bean salsa with a little extra!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
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.