Fall is here! Tis’ the season for harvest picking and family gatherings and what better way to celebrate than with a delicious recipe to share with family and friends. A few months ago, we shared a recipe from Woodside Yoga Instructor, Lisa Murphy, whose other passion is plant-based recipes through mindful ingredients. We got some great feedback from the Late Summer Gazpacho recipe, so she was kind enough to share another happy, healthy vegan recipe. This healthy salsa makes a great dip for tortilla chips or can stand on its own as a side dish – either one perfect for a tailgate or family affair. This dish is also great for lunch, spooned into half an avocado served alongside a green salad.
TIME 10 minutes
INGREDIENTS
1 (15) ounce can black beans, rinsed and drained
1-½ cups fresh or frozen sweet corn kernels
1 medium clove garlic, minced
2 tablespoons honey
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon fresh lime juice
¼ of a jalapeno chili pepper, seeded, deveined and minced
¼ cup chopped cilantro
PREPARATION
- In a large bowl, combine all ingredients.
- Refrigerate until ready to serve.
Visit Lisa’s website for more healthy recipes here.
