Summertime eating can be fun, fast and healthy. In this Children’s Channel video, Lindsay Bailey, a clinical dietitian with the Akron Children’s Hospital Center for Endocrinology and Diabetes, shares her recipe for a salsa that is a great compliment for anything from chips to your favorite grilled meat.
Black Bean and Corn Salsa
3-4 ears fresh corn, removed from the cob
2 cans of black beans, drained and rinsed
1 medium onion –or- ½ large onion, diced
½ container grape tomatoes, sliced in half
1 bell pepper, diced
Fresh squeezed lemon juice from 1 lemon
1 bunch cilantro, stems removed and chopped
1 tablespoon olive oil
To taste: salt and pepper
Optional: diced jalapenos or other hot peppers for heat
In a large bowl, combine corn, beans, onion, bell pepper and jalapeno peppers (optional). Stir in cilantro, olive oil, salt, and pepper. Add fresh squeezed lemon juice and stir to combine. Refrigerate for 3-4 hours to allow flavors to combine. Serve with whole grain chips, or top on grilled chicken, fish, or salad.