To make the salsa-salad base, finely chop up half a red onion, one large tomato and add half a can of black beans. Rinse out the black beans, so you don't get any cruddy water and the texture looks so much better. Plus, doing this step also helps in removing some of the "gas-creating" negativity from beans.
Heat some olive oil in another pan and add finely chopped green chilies. You can try jalapenos or serrano. Then add corn and cook for a few minutes, till corn is cooked but still firm to touch. Switch off heat and let it cool. Now mix cooked corn (cooled to room temperature) to the salsa-salad base. Add juice of half a lemon and garnish with finely chopped cilantro. Mix well and serve with multi-grain chips.
In case, you are eating this dish as a salad, then crumble some chips on the top to give more texture and flavor to your salad.
Quick Healthy Eats
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