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.

this recipe!

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

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• Total Time: 25 minutes
• Yield: 3 1/2 cups 1x

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Description

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

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Ingredients

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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}

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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

Salsa

1. In a large bowl, combine all ingredients

Dressing

1. Mix all ingredients and pour over salsa, stir to coat
2. Cover and refrigerate for 4 to 24 hours. Serve with tortilla chips, on a sandwich or with a main dish

• Prep Time: 15 minutes
• Cook Time: 10 minutes

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

Linking to…Ingredient Spotlight

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