This is sweet, salty, spicy and crunchy all in one bite! (and vegan!) Every time I make this for a party I receive multiple requests for the recipe. Once you share the recipe (preferably via a link to this page, hint, hint), people will be slightly less impressed because it’s so easy to make.
I usually serve this as a dip with tortilla chips on the side. If there are any leftovers, I eat it as a salad the next day. This recipe is a variation on one I got from my mom’s best friend, Karen, about a million years ago. Thanks, Karen! Love you!
1 can dark red kidney beans, rinsed
1 can black beans, rinsed
3 cups fresh corn, sliced from the cob (uncooked)
1/2 cup diced fresh cilantro
3 chopped green onions (green and white parts)
1 can diced green chiles
1.5 cups salsa (try my homemade salsa!)
salt & pepper to taste (if you’re eating with chips, make sure to taste on a chip, which adds a lot of salt))
- Mix all of the ingredients together.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Bask in the glory of a delicious and nutritious that’s EASY!