As we enter into the hot days of summer I often find myself searching for recipes that have two requirements. No cooking and low prep. Heating up my house with the oven is just not in the cards. Nor is standing by a hot grill. So it is this time of year I usually make my Black bean & Corn Salsa salad.
For those of you that have been to one of our Open Houses you may recognize this dish. It is usually a favorite and I am often asked for the recipe after one of our events.
This recipe was given to me years ago by one of my longtime clients. She raved at the time that this was the best salsa and she could not stop eating it. I promptly got the recipe and could not stop eating it either!
Over time I’ve adjusted it a little. Two big changes: Less onion (per Jason’s request) and no sugar. The original recipe had about 4 tsp. I didn't really think it needed the extra sugar.
This recipe comes together very quickly and is perfect with just chips or on top of salad greens with avocado or alongside grilled chicken. It makes a lot so its great to take to a party or just to have as leftovers.
Hope you all enjoy it and let me know what you think!
Black Bean & Corn Salsa Salad
Combine all the ingredients except the last 4 in a large bowl. Mix well.
Next whisk together the olive oil, red wine vinegar, red pepper flakes and 1 tsp of salt.
Pour over the veggies and beans and mix well. Store in the refrigerator for up to 5 days.