Black Bean and Corn Salsa-Salad
They say that if your plate is full of colors, you’re doing the right thing. Well, this colorful dish can be a garnish, side salad, or act as a dip/salsa with tortilla or pita chips. It’s Mexican inspired with a surprisingly pleasant kick of spice.
Note: I left the cilantro out because my father loathes it. I’d normally add it in for the salsa. Parsley is an adequate substitute for those sensitive to cilantro’s strong bite.
- 1 regular-sized can black beans (Goya is good), drained and rinsed
- 1 regular-sized can corn, drained
- 3 medium stalks celery, diced finely
- 2 scallions, chopped finely
- 4 plum tomatoes, de-seeded, diced finely
- 1 tbsp. white onion, chopped finely
- ground sea salt, to taste
- cayenne pepper powder, to taste
- juice of 1/2 lime
- juice of 1/2 lemon
- 1 tbsp. canola oil
- 1 1/2 tbsp. red wine vinegar
- OPTIONAL: 1 tpsb. cilantro, OR parsley, chopped finely
1Wash, chop, drain, rinse all ingredients accordingly. Place in bowl.
2Squeeze in citrus juices, sprinkle sea salt and cayenne, add vinegar and oil, stir, taste. Adjust accordingly.
3Can be eaten right away, but best if marinated in the fridge for an hour. Stir each time you eat.
4Serve over grilled fish, chicken as a garnish, enjoy as a side salad, or entertain the crowd by using it as a dip for tortilla or pita chips. Enjoy.
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