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Easy to make Black Bean Salsa bursting with flavor, fresh ingredients, and plant-based protein! Gluten-free and vegan.

This recipe is not only satisfying but it’s a great way to use the abundance of zucchini and tomatoes from the end of the summer season.

Black Bean Salsa | Easy to make Black Bean Salsa bursting with flavor, fresh ingredients, and plant-based protein! Gluten-free and vegan.

Black Bean Salsa

Ingredients

1 (15oz) can of Black Beans, drained, rinsed

1 cup frozen Organic Corn, defrosted

2 scallions, sliced thin

1 teaspoon cilantro, minced

1 lime, zest & squeeze

To taste salt & pepper

Olive oil, as needed

Procedure

  1. In large mixing bowl add black beans, corn, scallions, cilantro, lime zest and squeeze.
  2. Drizzle a little olive oil over mix then add salt and pepper to taste.
  3. Serve with tortilla chips!

Chef’s Tips & Tricks

  • If the lime gives you a lot of juice you will not need olive oil.
  • I love this dip because I use for other dishes as well. If I have leftovers, I put it on top of romaine lettuce with a light avocado vinaigrette and I get the perfect meal or use to top off a piece of blackened chicken. 
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