Zesty Corn and Black Bean Salsa

Packed with protein, fiber, and fresh flavors, this salsa is a nutritious and delicious! The combination of sweet corn, hearty black beans, and crisp vegetables go perfectly with any mains, tacos, or simply enjoyed with tortilla chips.

Ingredients:

1 cup fresh corn kernels (cooked or grilled)
1 can (15 oz) black beans (rinsed and drained)
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a large bowl, combine fresh corn kernels, black beans, red bell pepper, red onion, and cilantro.

In a separate small bowl, whisk together lime juice, cumin, salt, and black pepper.

Pour the dressing over the corn mixture and toss gently to combine.

Let the salsa sit for 10-15 minutes to allow the flavors to meld before serving.

Enjoy this zesty salsa with tortilla chips or as a topping for and dish.

Summer Corn Salad

Ingredients

• 4 ears of corn

• ½ small red onion, diced

• ½ green bell pepper, chopped

• ½ red bell pepper, chopped

• ½ bunch cilantro, minced

• 1 tablespoon olive oil

• Juice of 1 lemon

• Sea salt and pepper to taste

Instructions

1. Boil corn in a large pot for 5-10 minutes.

2. Remove from pot and cool by running under cold water.

3. Cut kernels from the cobs and place in a large mixing bowl.

4. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.

5. Add oil, lemon juice, salt and pepper. Mix well.

Black Bean Corn Chili With Quinoa

INGREDIENTS:

• 1 can of red kidney beans, drained and rinsed
• 1 large onion, chopped (reserve two tablespoons for garnish, if desired)
• 3-4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 15 oz can organic black beans, drained and rinsed
• 1 15 oz. can organic whole kernel corn, drained
• 1 28 oz. can chopped tomatoes
• 1 15 oz. can tomato sauce
• 1/2 teaspoon ground cumin
• 3 tablespoons chili powder
• 2-3 tablespoons dried oregano
• 1/4 teaspoon salt
• Dash cayenne (to taste)
• 1-2 cups quinoa ( or brown rice) according to package directions to serve chili over or to mix it through .
• Tip: Try using vegetable broth instead of water for more flavor. 

FOR GARNISH:
• Reserved chopped onion
• 1/4 cup chopped fresh cilantro (optional)
• Shredded vegan cheese

TO PREPARE:

Heat oil in large, heavy bottom soup-style pan. Cook onion and garlic about 5 minutes, making sure not to brown until onion is clear.  Add 2 tablespoons oregano (crush with palms to release flavor).  Stir with onion and garlic and cook another minute.  Add in red kidney beans.  Cook approx. 4 minutes, stirring and blending.  Add tomatoes and tomato sauce, stirring all together.  Add all remaining dry seasonings keeping in mind you can always adjust seasonings as you go. (Go light on the cayenne until you’ve given it the taste test.)  

Simmer at low heat another 3-5 minutes.  Add in black beans and corn, continue to simmer several more minutes, blending all together gently. Do this by stirring it into chili with a wooden spoon for several minutes, allowing it to dissolve. Continue to simmer and adjust seasonings, adding more salt, sugar, oregano, cayenne, etc. if needed.  

Serve over or mix with quinoa (or brown rice) garnish with cilantro, onion, Vegan sour cream and/or cheese and serve with a nice green side salad full of fresh veggies.