YOUR AD HERE »

Healthy eating: Black bean and corn salsa

Healthy Eating
HealthEating

Black bean and corn salsa

3 large ripe tomatoes, diced

2 cans (15-ounce each) of black beans, drained and rinsed



2 cups petite frozen corn

1 avocado, diced



1 red bell pepper, diced

6 green onions, sliced

3 jalapenos, seeds removed and diced

1/2 cup cilantro (optional)

Dressing:

1/2 cup canola oil

1/3 cup fresh lime juice

1 clove garlic, minced

1 1/2 tsp salt

3/4 tsp black pepper

In a large bowl, combine salsa ingredients. Assemble the vinaigrette dressing in a pint-sized jar with a tight-fitting lid. Shake the dressing to mix well, then toss with salsa mixture. Cover and refrigerate 2 to 3 hours before serving. This recipe will serve a group of 20 when served with tortilla chips. This salsa can also be served over a bed of lettuce as a salad.

Recipe provided by Eileen Grover.


Support Local Journalism

Support Local Journalism

Readers around Steamboat and Routt County make the Steamboat Pilot & Today’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.