Corn & Black Bean Salsa July 21, 2015 19:37

Local corn is showing up at the farmers markets and road side stands here in upstate NY. Besides eating it straight from the cob, corn makes a delicious addition to salads and salsa. Here's an easy five minute fresh corn and black bean salsa.


1 ear fresh corn

1 can (15 oz) organic black beans

1 jar Healthy Gourmet Kitchen salsa

1 tablespoon chopped cilantro (optional)

Drain and thoroughly rinse black beans.

Remove husk from corn.

To easily remove the kernels from the cob, use a bundt pan to hold the corn cob while you use a sharp knife to remove the kernels.

Combine salsa, corn, black beans and cilantro in medium bowl.

Serve over tossed greens, with chips, on tacos or as a side salad. If serving over greens a squeeze of lime juice is all you need to dress the salad.