While in Cleveland in recently, I was pleasantly surprised to find my meat-centric home town offering us plant-based eaters lots of mouthwatering options from fresh juices to nut-based cheeses to hot-out-of-the-oven cupcakes, cookies, and breads from Maggie's Bakery Vegan Bakery in Ohio City. Right next door to Maggie's was the vegan-friendly Orale! which serves up a delicious trio of house-made salsas along with their chips. I've recreated one of Orale's salsas, the black bean and corn - and like all salsas should be, this is quick and easy to make and doesn't have too many ingredients - allowing the flavors of each one to shine through in every bite.

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Black Bean and Corn Salsa [Vegan]

Serves

2+ cups

Ingredients

  • 1 can black beans, rinsed and drained
  • 1 cup fresh or frozen corn (if using frozen, thaw first)
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp. green chili sauce
  • 1/2 tsp. vegan chipotle sauce
  • juice and zest of 1/2 lime
  • 1 tsp. ground black pepper
  • 1 tsp. cumin
  • 1 cup red and yellow cherry tomatoes, quartered
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Preparation

  1. Combine all ingredients in a small bowl and stir well.  Let sit for 30 minutes or so to allow the flavors to blend.
  2. Serve with your favorite chips.
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