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Mexican Corn & Black Bean Salsa

So I celebrated my birthday in May this year (I suppose I celebrate it in May every year...) and Brandon made me this AMAZING mexican corn and black bean salsa that we had on toast with fried eggs and it was amazing. I don't know where he found the original recipe, but we've made it a few times since and this is the modified "marie and brandon" version that we LOVE!!! If you want to seriously impress your dinner guests or in-laws or friends or that girl you're trying to make the moves on, make this salsa and serve it with good quality corn chips. No talking necessary. This is the real deal.


Dressing: 1/2 cup plain coconut yogurt. I use SoDelicious (or use Greek plain yogurt) 1 Tbsp lime juice 1 tsp honey 1/2 tsp paprika 1/2 tsp cumin

Salsa: Splash olive oil 3 cups corn 1 Tbsp minced garlic 2 Tbsp lime juice 1/4 tsp sea salt 1 cup canned black beans, drained and rinsed 1 red bell pepper, chopped 1/2 cup red onion, chopped 1/2 cup packed fresh cilantro, chopped 1/2 cup Daiya mozzarella (or real mozzarella if you want)


1) Mix dressing. Set aside.

2) Heat oil on high in fry pan. Add garlic and corn. Cook 15 minutes, stirring frequently. Let corn char slightly. Gently toss in like juice and salt.

3) in large bowl, combine other ingredients. When corn is cooked, add to mixture and let cool

Serve with tortilla chips, over eggs, with tacos, anything you like!! And prepare for zero leftovers. This salsa is THE BOMB!!!


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