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.

Pickled Cucumber

INGREDIENTS:

3 cups of thinly sliced cucumbers
3 Tbsp. of salt
2 Tbsp. raw agave
½ cup apple cider vinegar
1 Tbsp. of celery seeds or 2 Tbsp. of raw chopped dill
¼ cup thinly sliced red onion (optional)

TO PREPARE:

Whisk together apple cider vinegar, salt, and agave.
Add cucumber slices, onion and celery seeds or dill.
Toss and refrigerate for 45 minutes- a few hours.
Drain and enjoy.
You may keep this refrigerated in a jar up to 1 week.

Pickled Probiotic Onions

Probiotics can really make a difference in how you feel every day. Better digestion, strong immune system, weight management, not to mention the Gut-Brain connection (Check out my blog on probiotics and learn about these bountiful beneficial bacteria)

Ingredients:

2 medium red onions, thinly sliced

1 1/2 cups filtered water

1/2 cup apple cider vinegar (with the "mother" for probiotics)

1 tablespoon sea salt (non-iodized)

1 tablespoon raw honey or maple syrup (optional, for a touch of sweetness)

2-3 cloves garlic, smashed (optional)

1 teaspoon black peppercorns (optional)

1 teaspoon mustard seeds (optional)

Fresh dill or bay leaf

Instructions:

Prepare the brine: In a bowl or a measuring cup, dissolve the sea salt and honey (if using) in the filtered water. Stir until fully dissolved.

Prepare the onions: Peel and thinly slice the red onions. You can use a sharp knife or a mandolin slicer for even slices.

Pack the jar: Place the sliced onions in a clean, sterilized glass jar. Add the garlic, peppercorns, mustard seeds, and herbs if you're using them.

Add the apple cider vinegar: Pour the apple cider vinegar over the onions.

Pour the brine: Pour the saltwater brine over the onions, making sure they are fully submerged. Leave a little space at the top of the jar.

Cover and ferment: Place a plastic lid on the jar ( metal will react with the fermentaion) but don't screw it on too tightly. Leave the jar on your kitchen counter at room temperature for 3-5 days to ferment. You may want to "burp" the jar daily by loosening the lid slightly to release any built-up gases.

Taste and store: After 3 days, taste the onions to see if they are tangy and flavorful to your liking. If so, transfer the jar to the refrigerator to slow down the fermentation process. If you prefer a stronger flavor, let them ferment for up to 5 days.

Enjoy: These pickled onions are ready to enjoy as a zesty topping for salads, sandwiches, tacos, or as a side dish.