Summer Corn and Black Bean Salsa


Summertime is a great time for barbeques and potlucks and this is a perfect recipe for both of those. This tasty and healthy salad will give you something healthy (and vegan) to eat without starving at these get togethers, or cause you to lose sight of your goals. I like to eat it in a tortilla as a taco filling, on top of a tostada or mixed in with a green salad.


You can buy fresh corn and shuck it yourself or you can do what I did and buy it already shucked. After it’s shucked just stand the corn on it’s wide end and use a sharp knife to slice off all of the kernels from the top to the bottom in a straight line. You could use canned corn for this recipe but it will change the flavor a bit. I buy fresh, sweet corn, and it oozes with yummy juices and nutrients.

TIME: 10 Minutes


3 cups fresh corn removed from the cob

2 tablespoons jalapeño minced

1/4 cup cilantro chopped

1/2 cup lime juice, about 3 limes

1/4 cup red onion diced

one, 15 ounce can black beans

1/2 teaspoon salt

1 teaspoon paprika

1/2 teaspoon cumin

1 avocado, about 1/2 cup

YIELDS: 5 cups


Mix all ingredients together and serve immediately. If you aren’t going to serve immediately leave the avocado out or it will change color. Just mix it in when it is time to serve.


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