Black Bean & Corn Salsa

DIET: YIELD: ACTIVE TIME: TOTAL TIME:
soy free, nut free, gluten free 3-6 Servings 15 minutes 15 minutes

Scenario: You’re snacky and want something healthy and cheap STAT. You could just give up on life and settle for insipid rice cakes, or you could hop off the couch, hobble to the kitchen, and whip up this savory, protein-rich medley of glory is less than 15 minutes.

FEATURED INGREDIENT: CORN
Popcorn. Corn bread. Mexican street corn. Tortillas. Polenta.

You can’t go wrong with it. It’s cheap, versatile, and widely available.

Corn provides a ton of antioxidant phytonutrients, including beta-carotene, ferulic acid, and zeaxanthin. It’s also a great source of B vitamins, and the folic acid. Want to keep your digestion sexy and regular? Eat corn.
NOTES:
IF it’s attainable and affordable for you, please try to shoot for organic corn whenever possible. Because corn is one of the most widely harvested crops in the United States, it has some of the most dangerous pesticides. If you can’t afford organic, just remember to dump a can of corn into a mesh strainer and rinse under cold water THOROUGHLY.

INGREDIENTS:
1 15-oz can corn (preferably organic)
1 15-oz can black beans
1 10-oz can diced tomatoes + green chilis (think Rotel)
1/2 cup red onions, small dice
1/4 cup cilantro, finely chopped
1/4 tsp ground cumin
squeeze of lemon or lime juice
salt to taste
DIRECTIONS:
Combine everything into a bowl. Boom, done.

Serve this sexy salsa with tortilla chips, over rice, or with your favorite tacos. How do you like to enjoy it? Let us know in the comments below. 

-The Vegan In Sweatpants