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

Socca Taco

Take your usual tacos on a trip using chickpea flour to make the tortilla, inspired by the delicious socca’s from France and Italy.

icon

Adobo BBQ Sliders

Put your slow cooker to use with these mouthwatering adobo BBQ sliders.

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!