Corn & Black Bean Salsa Side

(PIC COMING SOON-AS I MAKE THIS AGAIN)

I can eat salsa by itself, but I am weird and that may just be me but this recipe confirms why you can.  It has beans for protein, sea salt and lime juice for taste, and veggies for nutrients.  It gets no better than this.  You can add it on the top of a bean burger, or as a side with some brown rice.  Alter as you see fit.

Ingredients (serves 6-8):

2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob (or 2 cans)

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots, from one medium shallot

2 teaspoons salt

1/4 teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil

1 teaspoon lime zest (be sure to zest limes before juicing them)

6 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro

2 avocados, chopped (only if you want, since I do not care for them myself hehe)

Directions:

1.  Combine all ingredients except for avocados in a large bowl and mix well. 

2.  Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. 

3.  Garnish with a more chopped cilantro if desired (which I think is an awesome idea since cilantro is sooooooo good).

LOVING FOOD TO PEACE…

-That VVV.