Vegetarian Corn and Black Bean Salsa Recipe
This easy and healthy salsa vegetarian dish is delectably delicious and perfect for the hot days of summer. It is easy to make and requires very little preparation. A big thanks to my sis-in-law who passed this recipe down to me, given to her by her friend. Also found it online at CDKitchen. Just try it. SOOOOO good and healthy. Kids like it too because of the corn in this dish. If you are making this salsa for young kids, use less red onion and garlic because younger palates are sensitive to these stronger flavors. Add a green salad with grated cheddar or monterey jack cheese and flour tortillas to make this a complete meal. Do you agree this dish is delicious? Review and comment below.
Note for Europeans: If you cannot buy canned black beans where you live, you can use black beans that you have pre-soaked and cooked from dried. If that seems complicated, try this vegetarian salsa with canned red kidney beans instead of canned black beans.
1 1/2 tsp. cumin seeds
2 (15 oz.) cans black beans, rinsed and drained
1 (15 1/4 oz.) can whole kernel corn, drained
1 red pepper, minced
1 sm. red onion, diced
1/2 c. chopped fresh cilantro
1/2 c. chopped fresh parsley
1/3 c. lime juice
1/4 c. olive oil
3 cloves garlic, crushed
1/2 tsp. salt
1 tsp. dried crushed red pepper
1/2 tsp. ground black pepper
Toast cumin seeds in skillet over medium heat 1-2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans and remaining ingredients; toss well. Cover and store up to 1 week in refrigerator.