Inspired by a 'fancy' southern recipe for bean and corn salsa, this quick and easy snack-that-eats-like-a meal can be prepared using many swap-in options. Use fresh tomatoes when in season and fresh corn cut right of the cob. If you can't find black-eyed peas buy black beans. Gluten-free and grain-less (if you don't use chips to scoop!) serve this crowd-pleaser at your next party!
Shake dressing ingredients very well in glass jar with tight fitting lid until emulsified. Pour enough dressing over salsa to lightly coat mixture but not leaving too much settling at bottom of bowl. Extra dressing can be used for another salad or drizzle for rice bowl 😊
Salsa is best left to marinate for 2-4 hours at room temperature before eating. Can refrigerate if not serving right away, but best to serve at room temperature. NOTE: if using avocado, best to add right before serving to avoid browning.
Makes about 6 cups
This recipe is VERY versatile. Serve as is with organic corn chips or as one of these options:
Toss with cooked quinoa for a filling lunch salad
Stuff into a burrito or quesadilla with cheese
Use as a topping for tacos or fajitas
Serve as a side dish for any weeknight meal
Use as a topping for grilled or baked fish
Stuff into half a ripe avocado and top with a fried egg for breakfast