Fresh Sweet Corn and Black Bean Salsa (gluten-free, dairy-free, vegan)
This recipe always make me think of summer! Fresh tomatoes, crisp raw corn, cilantro...Everyone always asks for this recipe so I thought I better post this one! You can make this recipe as spicy or as mild as you like. You can serve this as an appetizer, or to go along with your main dish for lunch or dinner. This would be a perfect for #tacotuesday!
- 3 large tomatoes, diced
- 1/2 medium red onion (about 1/2 cup), chopped finely
- 2 ears fresh raw sweet corn (kernels only)
- 2 jalepenos (optional), remove seeds and dice finely
- 3 tablespoons chopped cilantro
- 1 lime juiced
- 1 can black beans, drained and rinsed (15.5 oz can)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon hot sauce (or more to taste, I use quite a bit more :)
1. It is up to you if you want to deseed the tomatoes. I deseed about 1/2 of the tomatoes. Dice tomatoes and red onion. Chop the cilantro.
2. The jalepenos are optional. You may want to dice both up but only add in 1/2 - 1 jalepeno and taste it before adding more. Some jalepenos are spicier than others. The smaller the jalepeno, the spicier it will be. If you add two jalepenos, the salsa will be somewhere between mild and medium depending on how spicy the jalepenos are. Make sure you deseed the jalepenos. Cut them lengthwise and scrape out the seeds. Dice very finely.
2. Remove the kernels of corn by laying the corn on its side and slicing the kernels off. Alternatively you could you do it lengthwise by standing on end and using a bowl to catch the kernels.
3. Add all other ingredients and stir thoroughly.
4. Store leftovers in the fridge.
** Note: When fresh sweet corn and tomatoes are not in season, I make this recipe without the corn and I use campari tomatoes. Campari tomatoes are so small, I don't bother deseeding them. Their sweet flavor makes a great addition to this recipe.