Corn and Pink Bean Salsa

This light and refreshing summer dish is sure to cool you off and to sate your hunger. It's delicious served cold over toast or warm over pasta. And best of all its simple, fast and easy.


1 can pink beans
1/3 cup frozen kale
1/2 cup frozen corn niblets
1/4 cup froze bell peppers and onion mix
1 can petite cup plain diced tomatoes
4 cloves fresh pressed garlic
1 tsp olive oil
salt, pepper, chili powder, paprika and basil to season

Heat oil in a large skillet. Add corn and saute three minutes. Add peppers and kale. Sprinkle with salt and pepper. saute three minutes more. Add garlic. Cook two more minutes. Stirring occasionally.

Add can of tomatoes and beans. Simmer to reduce liquid by 1/3.

Kill heat and stir in spices to your liking.

Chill in the fridge at least three hours to serve cold. Or serve immediately over pasta, garlic toast or rice.

For the ultimate dish top with a lower fat guacamole.


1 avocado
1/4 cup fat free Italian dressing
3 cloves freshly minced garlic
1 tsp garlic powder
1 tsp onion powder
salt and pepper

Combine all ingredients and adjust seasonings as you see fit.

Top your salsa with a heaping spoonful of your guacamole. Stir to combine and enjoy.


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