Honey Lime Mexican Chopped Salsa
 
Prep time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 ears of fresh corn (I used white corn)
  • 1 fresh lime juice, zest and juice
  • 2 tablespoons honey
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 3 cloves garlic, minced or pressed
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 2 medium bell pepper, chopped (I used yellow but use any color that you like)
  • 1 jalapeno, seeded and chopped
  • 1 large zucchini, chopped
  • 2 medium yellow summer squash, chopped
  • 2 cups cherry or grape tomatoes
  • 1 can (14.5 oz.) black beans, drained and rinsed
  • ½ cup finely chopped cilantro
Instructions
  1. Place corn in microwave with the husks still on for 4 minutes. Set aside and let cool.
  2. Add the zest and juice of the lime in a small bowl. Add honey, cumin, chili powder, garlic and olive oil to the bowl and whisk to combine. Add salt and pepper to taste.
  3. In a large bowl, add chopped peppers, zucchini, squash, tomatoes, black beans and cilantro.
  4. Remove husks and silks off the cooled corn. Use a knife to cut the kernals off the corn in a separate bowl.
  5. Add corn kernals and dressing to the bowl with chopped veggies. Stir to combine.
  6. Chill for at least an hour before serving.
Recipe by Becky's Best Bites at https://beckysbestbites.com/honey-lime-mexican-chopped-salsa-green-works-pump-n-clean/