Corn and Bean Salad Salsa

Recipe

Ingredients

  • 1⁄2 Jalapeño pepper
  • 1 Corn on the cob
  • 1⁄2 medium Zucchini, sliced in half
  • 1 cups canned Black Beans, rinsed and strained
  • 1⁄8 cup Cilantro, minced
  • 3 tbsp. Lemon juice
  • 2 tbsp. Olive Oil
  • Pinch dried Oregano
  • Pinch Cumin
  • Pinch Chili flakes
  • 1⁄2 tbsp. Salt
  • 1⁄4 tsp. Pepper

Directions

  1. Preheat charbroiler to medium.
  2. Char jalapeño, whole corn, and zucchini on charbroiler until slightly blackened. Place aside and allow to cool.
  3. Once jalapeños, corn, and zucchini have come to room temperature, dice jalapeño into 1⁄8 inch pieces, cut charred corn kernels off the stalk, and dice zucchini into 1⁄4 inch pieces.
  4. Add jalapeños, corn, and zucchini to a large mixing bowl. Add beans and slowly fold together. Fold from outside towards middle of the put to avoid cutting into beans.
  5. Add lemon juice, olive oil, oregano, cumin, chili flakes, salt (taste the beans for salt first), and pepper.
  6. Add minced cilantro, reserving some whole sprigs for later for serving.

Pro Tips

Serve with tortilla chips.

icon

Shrimp Lettuce Wraps

The perfect healthy snack for going back to school! Enjoy these shrimps, perfectly seasoned with some chipotle and freshly wrapped in lettuce leafs.

icon

Peruvian-Style Turkey

If you’re looking to break away from your same old Thanksgiving bird, this juicy and flavorful Peruvian-style roasted turkey is the perfect holiday centerpiece for your big meal!

Join our table

Subscribe to our Newsletter

Have no product in the cart!