Wednesday, July 11, 2012

#506...corn salsa salad

On Sunday, we made a batch of corn salsa for eating as a dip with tortilla chips. There was some leftover, so I made the remaining salsa into a salad for lunch yesterday.

To make the salsa:
1lb frozen corn (defrosted)
1 can black beans (rinsed)
2 tomatoes (diced)
half a red onion (finely chopped)
handful of cilanto (finely chopped
garlic clove (pressed)
lime (squeezed and zested)

To make the salad:
handful of spinach (roughly chopped)
handful of arugula (roughly chopped)
tomato (chopped into large pieces)
leftover corn salsa

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