Wednesday, May 14, 2014

Black Bean & Corn Salsa.

This insanely hot California weather calls for lighter meals - there's nothing more uncomfortable than feeling overheated and stuffed full. I had tried this recipe before sans tomato, but opted to try with this time. Obviously the heat is getting to me because I can't stand tomatoes, but have to admit this time was so much better - the juice from the tomato makes everything come together; my previous attempt was more of a salad rather than a salsa. Either way, it's delicious!

1 cup black beans
1/4 cup cilantro, chopped
1 cup corn
2 cloves garlic
4 green onions
2 jalapeƱo peppers
1/2 red onion, chopped
1/2 cup tomato, chopped
2 tbsp lime juice
1/2 tsp red pepper
1 tsp salt

Directions: mix all the ingredients together and enjoy! (Even better, let marinate overnight)

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