Serve this flavorful chunky salsa in steamed corn tortillas with rice, or atop salads, hash browns, or baked potatoes. For a black bean dip, simply blend all of the ingredients in a food processor (see Notes).
1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
1 cup corn kernels (thaw first if frozen)
1 cup chopped tomatoes (1 medium-large)
½ cup packed cilantro, chopped
¼ cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon lemon juice
1 teaspoon chili powder
½ teaspoon regular or smoked paprika
½ teaspoon ground cumin
1 medium clove garlic, finely chopped
1. Place all of the ingredients (black beans, corn, tomatoes, cilantro, onion, lime and lemon juice, chili powder, paprika, cumin, and garlic) into a medium bowl and stir well. Serve immediately or refrigerate for a couple hours to better incorporate the flavors.
Preparation: about 15 minutes; Cooking: 0 minutes; Makes: about 3 cups
- If you would like a dip rather than a chunky salsa, place all of the ingredients into a food processor and pulse 5 to 6 times so the dip still has some texture. (Makes about 2 cups.)
- Also try adding chopped jalapeños, bell pepper, mango, and/or avocado.
- Instead of cilantro, you can also use chopped parsley or basil.
Cathy Fisher has become a featured recipe expert for the NHA and is the creator of StraightUpFood.com, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.