Hello & happy Wednesday!

I am fairly positive that everyone has a version of the recipe I’m sharing today. It’s a corn bean salsa, which pairs perfectly with rice, beef, chicken, steak, fish, er ... cheese? You get the idea. It’s no wonder why so many of us have something like this in our stack of recipes! My favorite part of this particular version is the cinnamon, oddly enough. It really adds some warmth to this cold salad.

 Last night, we had this with steak fajitas and Mexican rice. We used fresh Indiana sweet corn in the salsa, which if you haven’t tried, you simply must… It’s one of the few things for which we Hoosiers have bragging rights. Enjoy this as a side dish, main dish, or for an amazing leftover snack!

 xox

helen

Corn Bean Salsa Salad

What You Need:

 For the salad:

• 1 can black beans. Rinsed and drained
• 1 avocado. chopped
• 1 red pepper. Chopped
• 1 red onion. Chopped
• A handful or so cilantro. Minced
• 1-2 cups sweet corn

For the dressing:

• Juice of one lime
• ¼ tsp cinnamon
• ¼ tsp chipotle in adobe sauce
• Salt & pepper, to taste

What You Do:

Add all the salad ingredients together. Whisk the dressing ingredients together and pour over the salad. You’re good to go for the perfect snack or side dish!