Wednesday, March 14, 2012
Black Bean And Corn Salsa
I made one of my husband's favorite recipes this week. It's a great side dish with grilled chicken. I like to grill my corn first, but you can also use steamed corn. Here ya go!
Black Bean and Corn Salsa
1 can black beans, rinsed and drained
3-4 ears of corn, lightly grilled
handful of tomatoes, coarsely chopped (I used multi-colored ones from the grocery store)
1 avocado, just barely ripe, chopped (should be pretty firm, otherwise this gets too mushy)
1 can hearts of palm, cut into chunks
handful of cilantro, coarsely chopped
good olive oil
salt and pepper
Once the corn has cooled, slice off the kernels. Gently mix first six ingredients together. Squeeze fresh lime juice on top, and drizzle a little olive oil on top. Season with a bit of salt and pepper. Gently toss. Yum! Serve on a bed of greens, or as a side dish with grilled chicken.
Have a heart healthy day!