Whenever I have open hours at Strawberry Fields, I try to bring in something healthy for customers to nibble while they ask me nutrition questions. Last time, I brought a homemade salsa with black beans, corn and cilantro to eat with tortilla chips. I’m happy to say it was a hit!
However, I’m also embarrassed to say the following exchange happened with a customer.
Just call me Jessie, RD (Recreation D-oblivious).
What I do know is this salsa is delicious. It’s a flavorful alternative to the heavy cream- and mayo-based dips so popular with the sports-watching crowd. While I don’t plan to watch the Superbowl, I might make this salsa anyway. It makes a delicious snack, after all. Serve with whole grain chips or veggies for an extra-healthy treat.
A parting shot: sample cups of salsa and chips at Strawberry Fields:
Slammin’ Superbowl Salsa with Black Beans & Cilantro
Prep Time: 10 minutes
Keywords: vegan vegetarian beans corn Super Bowl
Ingredients (4 cups)
- 1-1/2 cups corn (fresh, frozen or canned – 15 oz. bag or can)
- 1-1/2 cups black beans, canned (15 oz.)
- 2 medium tomatoes, chopped
- 1 small red onion, chopped
- 3 scallions, green sections sliced
- 3/4 cup cilantro, chopped
- 1 small red or orange bell pepper, seeded and chopped
- 2 limes, juiced
If using frozen corn, defrost by laying on a towel-lined baking sheet for 45 minutes. If using canned corn, rinse in colander. Rinse beans in colander to remove excess salt.
In a large bowl, add corn, black beans, chopped tomatoes, red onion, scallions, cilantro, bell pepper, and lime juice. Stir to combine. Refrigerate for at least 30 minutes to allow flavors to combine. Serve with chips or cut-up veggies.
Q: Will you watch the Superbowl this weekend? What are your favorite sports snacks?