Yesterday I shared a recipe I recently made for a family with a new baby. While the enchiladas were a great main dish, they needed a side dish or two to round out the meal.
For the first side dish, I did an easy tropical fruit salad of chopped mango, pineapple and kiwi. For the second side dish, I whipped up a quick, easy and healthful Black Bean and Corn Salsa.
Since we doubled the meal and ate the same meal for our dinner, I was surprised that the salsa was a bit of a hit. R loves legume beans, so he was fond of the black beans…but G ate the whole bit of salsa and was asking for more. I love it when I get a pleasant surprise at the dinner table.
Black Bean and Corn Salsa
2 – 15 ounce cans of black beans, rinsed and drained well
1 – 15 ounce can of sweet corn, rinsed and drained well
1 cup (about ½ of 1 – 15 ounce can) of diced tomatoes with green chilis, drained
¼ cup chopped cilantro
½ teaspoon ground cumin
½ teaspoon salt
Dash of cayenne powder
Juice of one lime
Zest from one lime
1 teaspoon sugar
Mix all ingredients. That’s it. Yep, it’s that easy.
Let marinate for an hour or two before serving for best flavor.
Serves 4-6 as a side dish.
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