(Makes about 3 ½ -4 cups) ~ Vegan, Gluten-Free, Dairy-Free, Soy-Free
A few days ago I mentioned this post to follow. Since the plan was to keep it simple last weekend. What could be easier than a quick 5-minute salsa over top blackened pepper crusted tofu? The tofu is not listed here as a recipe, given that I literally just pressed then seasoned the hell out of each side with pepper, basil, garlic powder and a little salt. Sauté each side for a few minutes in Extra Virgin Olive Oil and sprinkle with a little salt after frying, then I topped with corn salsa. That’s it…that was the recipe! 🙂 Enjoy your day and weekend.
1 (11oz can) White Shoepeg Corn, drained/rinsed
1 (15.25oz can) Corn, drained/rinsed
1 (15.5oz can) Black Beans, drained/rinsed
1 Red Pepper, diced finely
½ Red Onion, diced finely
1 small Handful Fresh Cilantro, chopped (or to taste)
Juice of ½ Lime
2-3 Tbsp Apple Cider Vinegar
2 Tsp Sugar
1 Tsp course Black Pepper
½ Tsp Chili Powder
½ Tsp Fresh Garlic
Salt and Cumin to taste
-Very simply put – drain and rinse canned ingredients. Chop: Pepper, Onion, Cilantro and combine all ingredients. Adjust seasonings to your liking. Enjoy!
4 thoughts on “Corn Salsa”
I have a Black Bean Corn Salsa really similar to this, and it’s SO good. I love these fresh flavors. Thanks for sharing!
Yes! I love the fresh flavors too – delish! Thanks for stopping by. 🙂
Mmm.. That looks so good! I bet it would be awesome with soya cheese!
Very attractive looking dish. Looks delicious!
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