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This salsa/salad is very versatile and can easily be personalized by additional peppers or spices. Some sliced avocado on top is also a nice addition. It travels well for picnics and makes a hearty side to any meal.
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Eat as a salad or serve with chips.
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Serve as a topper for baked potatoes. A dollop of plant-based sour cream would be an added treat.
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1 can black beans, rinsed and drained reserve 2 tbsp liquid
1 1/2 cups tender sweet corn* –frozen, canned or fresh
1/4 cup red onion, minced
1/4 cup green onion, sliced 1/4″
1/4 cup black olives, sliced
1/2 cup red bell pepper, diced
2 tbsp fresh cilantro leaves, chopped or to taste
2-4 tbsp fresh lime juice**
1 tsp minced or bottled garlic
1/2 tsp cumin
salt as needed, depends on corn and beans
1 tbsp extra virgin olive oil or 2 tbsp reserved bean liquid
Combine all ingredients, cover and chill well before serving. This will marinate the flavors.
*If using frozen corn, just thaw, do not cook. If using canned, be sure and drain well. If using fresh, steam lightly before cutting off the kernels.
**The quantity depends on if you are using the oil or the bean liquid and also your own personal taste. So taste and add accordingly.