This is on of my favorite salads/appetizers. You can make everything from scratch if you’re so inclined or keep organic canned versions in your pantry for a quick version for late night snacks or unexpected guests. I also make this the same week as my other favorite (Quinoa, Sweet potato and black bean salad) as they both use black beans and cilantro. This way I don’t waste any ingredients.
It's a healthy idea for holiday pot lucks and it's VEGAN!
1 can organic black beans
1 can organic corn
1 jar favorite chunky salsa (you can also use canned salsa if you want to keep it in stock)
Salt/pepper to taste
Organic tortilla chips
**I love cilantro and it’s ability to pull heavy metals from the gut and is touted as an anti-inflammatory and antimicrobial. I use a ton of it. If you are someone who thinks it tastes like soap. You can substitute parsley.