Wednesday, September 3, 2014
Vegan MoFo Day 3 Black Bean and Corn Salsa
Today's dish is another quick throw together like yesterdays salad.
In the fridge I had 3/4 of a pint of cherry tomatoes that had to be used up soon. I decided to make a quick black bean and corn salsa.
Take 1 can of black beans and 1 can of corn rinse and drain. Throw them into a bowl. Dice tomatoes and add them to the bowl. I still had a couple of scallions left in the fridge so I diced them up along with a small onion and added the to the bowl as well. Next was a couple of garlic cloves (minced) and a handful of fresh cilantro (chopped). For seasoning I added salt, pepper and some fresh lime juice.
This isn't very spicy so if you'd like some spice I would add a dash of cayenne pepper or dice up a jalapeno.
To serve it I spooned it over cubed avocado.
"An empty belly is the best cook." - Estonian Proverb