It’s been getting pretty warm recently. Everyone seems pretty excited about it, especially because we had a pretty big snowstorm a few weeks back. The birds are at their bird feeders again, and it’s almost hot enough to not wear a jacket. A nice transition to spring.
But I can’t wait that long. I need something light and refreshing, something that’s of summer’s (or spring’s) brightness.
And this corn and black bean salsa is the real deal. It’s bright and cheery and light; I love the flavors that meld together in the best way possible. There’s crispy corn and hearty black beans, tossed together with zingy lime juice and sharp onion.
Coincidentally, this dish is vegan. Not on purpose though, I’ve never even thought of making a vegan dish. My dad needs his meat or else I’ll see him scrounging around the pantry and eating peanuts and drinking orange juice with his feet propped up half past nine.
For me, it’s a nice cold coconut. So delicious.
Serve this with some tortilla chips, and you’ve got a great party appetizer.
Corn and Black Bean Salad
- 2 cups frozen corn, thawed
- 1 15 oz can of black beans, rinsed and drained
- 1/2 red onion, finely diced
- cilantro, roughly chopped
- juice of 1 lime
- 1 roma tomato, diced
- 2 tbsp olive oil
- salt and pepper
- Toss together corn, beans, onion, cilantro, juice of lime, olive oil, and tomato. Add salt and pepper to taste.
- Refrigerate 1 hour or overnight, then serve.