Thursday, September 10, 2015

Black Bean and Sweet Corn SALSA RECIPE!!!

These past few weekends have been crazy busy with Birthday parties and Labor Day parties. Fall is almost here and we have been taking advantage of the last few remaining weeks of summer!  I wanted something easy to serve that was refreshing yet would still maintain my clean eating.  I also am finding that what is served at most parties offer little to no nutritional value at all! 
So instead of caving to the moment and giving into eating whatever is served and feeling awful afterwards or instead of starving every time I go to a get together I have learned to bring an appetizer I can eat or eat before I go!! This quick and tasty dish gets better the longer you let the flavors marry. 


Ingredients:
1 Red onion finely diced
1 15 oz can of Black Beans drained and rinsed
1 can of Kidney beans drained and rinsed
1 avocado sliced into chunks
1 tomato diced
1 TBSP apple cider vinegar
2 TBSP salsa
1 1/2 cups of frozen sweet corn thawed and drained
3 TBSP Greek yogurt
Fresh Cilantro  
Olive Oil 
1 Fresh Lime (Cut and Squeeze in Lime Juice)


Mix all liquid ingredients together first then add in the remaining ingredients and stir.  Cover and chill in refrigerator for 1-2 hours.  

You can serve with tortilla chips or in my case just a scoop on my plate as a side dish!! This recipe is super versatile too! It is also great with quesadillas, on top of tacos and salads, I love it on roasted avocado, add meat some cooked lean ground tukey to it and stuff it in a pepper and even or as a garnish for soups (I love it on my Chicken tortilla soup)! The options are endless!