Mexican Salad/Salsa

  • 1 can (15 oz) Black Beans
  • 3 ears Corn, sliced off the cob
  • 1 Poblano Pepper (use hotter pepper if you like), chopped
  • 2 Tomatoes, chopped
  • Cilantro, chopped
  • 1-2 tsp. Cumin
  • Sea Salt, to taste
  • 1/4 cup Olive Oil
  • 1 Tbs. Apple Cider Vinegar

Put everything into a bowl and allow to marinate for a few hours. Can be eaten with tortilla chips like a salsa or eaten as a salad.

Another serving suggestion is to put it on corn tortilla shells and make a quesadilla, top with fresh salsa. The quesadilla pictured has a little grilled salmon added in.

Enjoy!Mexican salad quesadilla