Salsa Verde Corn and Bean SaladEstimated Cost:  $8.00

Prep Time:  15 minutes

Chill Time:  2 hours (optional)

Serves:  5

Salsa Verde,  a green sauce of tomatillos, chili peppers, cilantro, garlic, and onion, is one of my favorite things in the world.  Whether I am using it as an ingredient in a flavorful recipe such as Salsa Verde Corn & Bean Salad, pouring it over my enchiladas (Simple Green Enchiladas), or just using it as a dip for my tortilla chips, it always makes my tummy smile.  This is a simple, affordable, and delicious summer salad and Salsa Verde gives it culinary soul.

1 1/4 cups garlic and lime salsa Verde
1 cup red pepper, diced
1 cup frozen whole kernel corn, thawed and drained
1 can (15 oz.) black beans, rinsed and drained
1 mango, peeled, pitted and diced
2 Tbs. fresh cilantro leaves, chopped

1. In a medium bowl, combine the salsa, pepper, corn, beans, mango and cilantro; toss to coat. Cover and refrigerate at least 2 hours.

Mike’s comments:

It is very important to make sure the corn and black beans are well drained in this recipe. Failure to do so leaves you with more of a dip, then a salad (speaking from experience).

If you are having troubles finding garlic and lime salsa Verde at your grocery store you can substitute the same amount of regular Salsa Verde, 1 teaspoon of garlic powder, and 1 tablespoon of lime juice.

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