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Garden Fresh Corn and Black Bean Salsa

Gardens are full of fresh veggies right now, so it’s a perfect time to get your fill of tomatoes, sweet corn, cucumbers and other delicious vegetables. We love snacking, especially lately while we have been enjoying the Olympics. Have you been watching? They are so inspiring.

Anytime we have a reason to make salsa, whether it’s just a snack while watching TV, or as a side dish for a meal, we jump at the chance. And with all the fresh garden veggies, now is the perfect time. This Corn and Black Bean Salsa combines all the delicious flavors of the garden…roasted sweet corn, onions and tomatoes along with Mexican flavors like cilantro, cumin and lime.

Black Bean Corn Salsa :: Recipe on PocketChangeGourmet.com

Since we are in Indiana, and surrounded by corn fields, sweet corn is readily available at the grocery stores, Farmer’s Market and even on many road side stands. During the Summer time, we often enjoy a vegetable dinner with roasted sweet corn, fried zucchinis and tomatoes from the garden.

Garden Fresh Corn and Black Bean Salsa

Rating: 41

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 3 1/2 cups

Garden Fresh Corn and Black Bean Salsa

Packed with fresh garden flavors. Recipe from PocketChangeGourmet.com.

Ingredients

    Roasted Corn
  • Corn
  • Olive Oil
  • Salt, Pepper and Seasoned Salt {like Lawry's}
  • Salsa
  • 1 can Bush's Black Beans, drained and rinsed
  • 3 ears roasted sweet corn
  • 1 medium tomato, chopped
  • 6-8 yellow cherry tomatoes, cut in half
  • 1 medium cucumber, cleaned and chopped
  • 1 small onion, chopped
  • Dressing
  • 1/4 cup lime juice
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper {optional}

Instructions

    Roasting Corn
  1. Heat grill to medium-high, brush corn with oil and sprinkle with salt, pepper and seasoned salt
  2. Cook for a few minutes, turn and continue cooking until corn is bright and nicely browned
  3. Cool slightly and cut off the cob
  4. Salsa
  5. In a large bowl, combine all ingredients
  6. Dressing
  7. Mix all ingredients and pour over salsa, stir to coat
  8. Cover and refrigerate for 4 to 24 hours. Serve with tortilla chips, on a sandwich or with a main dish
http://pocketchangegourmet.com/garden-fresh-corn-and-black-bean-salsa/

Do you have a garden? What are you making with all the fresh veggies?

Linking to…Ingredient Spotlight

Comments

  1. Thanks for putting this on twitter so I would come see it. This salsa looks mouthwatering. I’m saving the recipe to make it sometime!
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