Summer Corn & Bean Salsa

After trying my friend’s corn and bean salsa, I felt inspired to make some of my own and share the recipe with you! Naturally, this dish is plant-based, gluten free and pretty close to being cleanse-worthy! I mean, atleast pre-cleanse worthy that is. Aside from being dangerously delicious it’s easy, straight-up!! If you are like me and busy (which who isn’t?) then do yo self a flavor (no typo here, I said flavor:) and put these ingredients on your shopping list. These ingredients

These ingredients are already great “staple” foods to have around in your kitchen and can be reused in several other ways. I mean, if you make this salsa, you can put it ontop of things like salad, soup, make it into tacos, turn it into a stir-fry with other veggies, throw it in your eggs or rice. It’s one of those foods, that can be reused.

Plus, it lasts for days and is high in protein, vitamins, minerals…and low in fat. Unless you add an avocado to it which I recommend 🙂 Need I say more?! Just stick a chip in it…and you will love it as much as I do!

 

1 can black beans

1 can garbanzo beans

1 chopped Roma tomato

1/2 cup chopped black olives

1/2 cup chopped green bell pepper

1/2 cup chopped cilantro

1/4 cup chopped green onion

1/2 cup cooked corn

2 tbs coconut amino acids

2 tbs lemon or lime juice

2 tbs finely chopped onion

2 tsp favorite hot sauce or 1 fresh finely chopped jalapeno

Sprinkle salt and paprika to taste *

Mix all these fabulous ingredients together, and you have a killer snack! I made a big bowl of it. Not sure how long it will last because I may eat it for dinner and breakfast, but hey…it has potential to last! I will probably throw it on top of greens and even enchiladas later if I’m feeling cray! Like I said before, I would also recommend adding a cubed up avocado (I forgot to get at the grocery store). Let’s be real here, avocado makes EVERYTHING mo’ betta! Disfrutas (enjoy in espanol;)

 


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