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Black Bean and Corn Salsa Salad

Danae Halliday
  • 120 minutes
  • Serves

INGREDIENTS

2 cups

chopped tomatoes (cherry tomatoes and cut into quarters)

2

cucumbers, peeled, seeded, and diced

2 cups

fresh or frozen corn

3/4 cup

diced yellow onion

3/4 cup

chopped cilantro

2

poblano chiles, seeded and chopped

1

jalepeno, seeded and diced

1 15 ounce can

black beans, drained and rinsed

1/3 cup

apple cider vinegar

1 1/2 tbsp

grapeseed or other neutral tasting oil

1 1/2 tbsp

honey

salt