Corn and Bean Salad Salsa



    • 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


    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.


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