• Lauren Humphreys

Corn and Black Bean Salsa


I always try to have a “glass half full” kind of mentality. Life in quarantine is strange, and I know our lives as a society will never be the same once we are able to return to “normalcy.” However, as a fairly new stay-at-home-mom, it truthfully has not significantly changed my daily routine. I miss being able to travel freely out and about in public, but I find myself feeling extra grateful for the countless blessings I do have. My top 3 being my family, friends, and health! Additionally, I am loving this warmer weather which allows me to take Mitchy out running with me and for casual walks in the neighborhood. I have also spent more time connecting with friends and family. This truly warms my heart!


Rob and I have rose to occasion to make the most of the situation, which brings me to food! We are trying to avoid the grocery store for now and using things we have on hand. We have been without a few of our staple fresh vegetables for about a week now. Fortunately, we are well stocked with frozen veggies and canned items. I was longing for something colorful and fresh, so I decided to get creative with our pantry and the small bit of fresh cilantro and fresh jalapeños we had left. I also had some canned corn, black beans, and pimentos. I knew right away I was going to create a black bean salsa. Let me tell you, it is fan-freaking-tastic and uses common pantry staples! I probably could have eaten half of the bowl in one sitting—it is that good.

If you have some down time this weekend and are looking for a healthy recipe, I’ve got you covered with this one. It is spicy, sweet, and full of flavor! If you do not have black beans, you could also use other types of beans (ie pinto beans, black-eyed peas, etc). I hope you enjoy, and please tag me on Instagram (@mitch8blog) or email me (mitch8blog@gmail.com) if you make it! I love to see pictures and hear your stories!

Special thanks to Rob for being my hand model!


Corn and Black Bean Salsa


1 15-ounce can black beans, drained and rinsed

1 15.25-ounce can yellow corn, drained

2 Tbsp pimentos, diced

1-2 fresh jalapeños, seeded and diced

2 Tbsp sweet onion, diced

2-3 Tbsp fresh cilantro, chopped

2 Tbsp vegetable oil

2 Tbsp apple cider vinegar

1 Tbsp sugar

Salt and pepper, to taste


In a medium bowl, combine all ingredients and mix well. Cover and chill before serving.


Serve with tortilla chips or enjoy plain as a salad.


 
 
 
 

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