As spring has been gracing us with guest appearances here and there in Calgary, I hope this coming week it’s here to stay.. ’tis the season for picnics.. and this salsa recipe is a quick delicious addition to any meal or a great snack on it’s own.
Prep time: 10 mins
- 2 cups cooked beans (white, red, black or a mix)
- 1/2 cup corn kernels*
- 1 small bell pepper, diced
- 1 medium tomato, diced
- 1/3 cup finely diced red onion
- 1/4 cup lime juice
- 3 tbsp extra virgin olive oil
- Zest from 1 lime
- 2 tsp finely chopped fresh sage (about 6 leaves)
- 1 tsp sea salt
- 1/2 tsp ground pepper
* You can use fresh, canned, or frozen (and defrosted) corn kernels.
*Optional upgrade- add 1 diced avocado
Place all ingredients in a bowl and mix well.
Serve with corn chips (my favourite are Tres Marias), with tacos, burritos or just as a snack on its own.
You can use canned beans, or, if you want to cook your own (it tastes better and is a lot cheaper), I recommend cooking a big batch of beans. Soak the dried beans for at least 8 hours in cold water, then cook for 2 hours until you can squish a bean between your fingers. Then, freeze in smaller portions so that you always have ready-to-go, homemade beans.
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍
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