Black Bean and Corn Salsa

It’s “Fall Y’all!”

Just kidding, it’s not Fall yet but it sure feels like it today!  When can we stop saying “y’all?”  Or is that going to be a thing for eternity?  No offense friends… I still love y’all.

Technically Summer doesn’t end until the third week of September.  Don’t get me wrong, I adore Fall, but summertime isn’t over yet!!

All I’m trying to say is embrace every moment since we’re guaranteed nothing more than this moment annnnnddd it’s still Summer so Let’s. Eat. Like. It!

“The art of life is to live in the present moment.” – Emmet Fox

One of my only recipes that doesn’t call for Cheese and I still managed to add it.  hah.

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ANYWAY….. there are many variations of this recipe.  You can go with or without avocado, red bell or maybe green bell… or how about rainbow bell pepper?  With or without tomato……etc.

This is my version but you can tweak it (reasonably) however you want and it’ll still turn out great.  Very fresh and zesty tasting!  Just don’t skip the onion or citrus … it’ll be a hit!  🙂

P.S…. that red bell beauty and jalapeño came from my garden. ❤

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The spice I use is Cumin.  It adds great “salsa” flavor.  I know we’re just getting started but we’re almost done.  Already?  Yep.. it’s that simple!

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I skipped the pictures because it’s just me using a cutting board.

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“Color!  What a deep and mysterious language, the language of dreams.” – Paul Gauguin

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NOT necessary, but a drizzle of honey will cut the tang and meld everything together.

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It only takes 10-15 minutes to whip up.  No cooking involved.  Just chopping and……

“Can opening.”

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A fabulously fresh salsa best served with corn chips.  I hope you enjoy this SUMMERTIME treat before pumpkin spice “everything” takes over.  😉

Black Bean and Corn Salsa

  • 1 can drained Whole Kernel Corn
  • 1 can drained Black Beans
  • 1 small diced Jalapeño (optional)
  • 1 diced (1/2 cup) Bell Pepper
  • 1/2 diced (1/2 cup) Avocado
  • 1/4 cup diced Red Onion
  • 2 tablespoons Lime Juice (1/2 lime)
  • 2 tablespoons chopped Cilantro
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • Drizzle of Honey (TOTALLY optional)

Drain the corn and beans and then pour them into a large bowl.  Add diced jalapeño (this is optional and if you don’t have a jalapeño, you can substitute with 1/4 teaspoon of Cayenne pepper instead).  Next add the bell pepper, red onion, avocado, lime juice, cilantro, cumin, salt and honey (optional).  With a spoon GENTLY mix everything together in one large bowl and serve with tortilla chips.

Note:  Salsa is always better served the next day after the flavors have had a chance to meld together in the fridge.  It you choose to serve it the next day, don’t add the avocado until just before serving to prevent “avocado browning.”

Author: farmtotabletosoul

Hello, I'm so glad you're here! My name is Tara and I created this blog as a creative outlet for myself but also in hopes that I could inspire others like you. Please stick around and re-imagine your creative side. There's plenty of recipes and DIY ideas to check out if you're willing! _______________________________________________________________________________ About Me: I'm a 34 year old energetic wife and mother. I have a vivid imagination and bold sense of humor. I love to cook, bake and create. ☺️ - Tara

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