Here's a simple Black Bean Corn Salsa that will knock your socks off, or at least be very tasty on a chip, a fish, a salad, on or in an omelet...you get the idea. It's an easy and versatile way to use beans, which are good for your heart, in fact the more you eat beans, the more you...crave more beans? Something like that, so definitely give this recipe a try. This salsa is super tasty and you can pack it with raw, healthy, and fresh ingredients to use as an accompaniment for types of recipe dishes.
A printable copy of this Black Bean and Corn Salsa Recipe and more tips on how to prepare it can be found at
http://www.myfoodchannel.com/black-bean-corn-salsa/
Give this salsa recipe a try and let me know what you think, and for more recipes check out the Chef Buck playlists:
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What you need for Black Bean Corn Salsa

dressing:
1 Tbsp LEMON JUICE
1 Tbsp RED WINE VINEGAR or balsamic vinegar
1 Tbsp HONEY
1 tsp TURMERIC
1 tsp GARLIC POWDER or 1 Tbsp minced garlic
¼ tsp PAPRIKA
½ BLACK PEPPER
½-1 tsp SALT
salsa:
2 15 oz cans BLACK BEANS, drained and rinsed
1 15 oz can YELLOW AND WHITE CORN, drained or 2 cups frozen corn, thawed
12-16 sliced CHERRY TOMATOES
5-7 small GREEN ONIONS, finely sliced, or ½ cup red onion, finely diced.
1 Red or Orange BELL PEPPER, diced
1 bunch of chopped, fresh CILANTRO, or substitute parsley
1-2 AVOCADO peeled, pitted, and diced; add JUST before serving

How to make Black Bean Corn Salsa

In a small bowl, combine the dressing ingredients, mix well, and set aside.
Drain and rinse the black beans and corn. In this recipe we use a mix of yellow and white whole kernel corn.
Slice and dice and chop tomatoes, onions, and other veggies you want to add; see other veggie suggestions below.
In a large bowl, combine and toss veggies and beans and corn.
Add dressing and mix well.
For best results, place overnight in the refrigerator. Remember that turmeric can stain some plastic containers. Ziplocs allow you to periodically flip salsa to distribute dressing more evenly. Let marinate at least a couple of hours, preferably overnight.
Before serving, add diced avocados and gently mix.
Taste, adjust seasoning as needed.
Serve with chips, or as a topping or filling.

OPTIONAL ADDITIONS and SUBSTITUTIONS
½ cup red onion, finely chopped
Pickled jalapeno slices
½ tsp chili powder
2 tsp cumin
Mango, diced

OTHER USES, BEYOND SALSA
Salad topping!
Fancy Slaw: add chopped cabbage, mayo/yogurt.
Fish topping: add mango and cumin and then warm.
Omelet filling or topping: add cheese, cumin, then garnish with sour cream and/or guacamole.
Use salsa as a filling for quesadillas, tortillas, etc..

Thanks or checking this Black Bean Corn Salsa recipe out. For more tasty vegetarian dishes, visit my Vegetarian Recipe Playlist, and for another Tex-Mex-type recipe, check out this Family-Style Burrito Recipe.

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--Chef Buck

*almost