When it comes to low-carb eating or just simply wanting to get in more veggies, we easily get tired of the same old, same old food. We want something new and exciting every once in a while.
Well over 25 years ago, I was given this recipe for the Corn Bean Salsa that I have made so many times. It’s always a hit with friends and family.
Perfect for family barbecues or as a side at a regular dinner. I’ve used it as a dip with tortilla chips and also as a side salad. Any way you want to eat it works.
Super simple to whip up you will definately reach for this recipe over and over again.
Healthy Corn Bean Salsa Recipe
* 1 can of small black black beans, rinsed
* 1 can of small white beans, rinsed
* 2 cans of petite white corn, rinsed
* 1 tomato, with seeds removed, chopped
* 1 bunch cilantro, chopped
* 1 bunch green onion, chopped
The dressing recipe
1/3 cup oil
1/3 cup fresh lemon juice
2 teaspoon of cumin ground
2 teaspoon salt
Empty the canned goods into a strainer and rinse well. Mix everything together in one bowl. Refrigerate a few hours. Let stand at room temperature about 30 minutes before serving. This allows the flavors to come together.
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