Black Bean and Corn Salsa

September 28, 2017 By Dr. Darren Roemhildt 2 Comments

Need a new change to your traditional salsa? This is a great recipe to add as an appetizer or meeting snack as well as a quick healthy after-school snack for kids. Quick and easy to prepare with the perfect mixture of fresh ingredients typically readily available, with color and zest.

Ingredients

1 cup diced tomatoes, drained
1 cup fresh cut corn
1 cup soaked and cooked black beans, or canned black beans, drained
2 Tbsp. chopped red onion
2 Tbsp. fresh lime juice
1 Tbsp. extra virgin olive oil
1 tsp. chile pepper
¼ tsp. unrefined sea salt
1 Tbsp. fresh cilantro (optional)

Instructions

Mix all ingredients in medium bowl. Cover.
Refrigerate at least 30 minutes.
Serve with cut up veggies or organic tortilla chips and enjoy! Look for recommended brands of organic tortilla chips in the WAPF Shopping Guide.

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About Dr. Darren Roemhildt

Dr. Darren Roemhildt graduated with his Doctor of Chiropractic degree in 1995 from Northwestern College of Chiropractic in Bloomington, MN. Dr. Roemhildt is certified to preform acupuncture and is a Fellow of the American Acupuncture Society. He also has a certification in Chiropractic Spinal Trauma and is a Department of Transportation Certified Medical Examiner.

His clinic is focused on family care and spinal trauma utilizing Chiropractic, Acupuncture, Massage, and Nutritional Functional Medicine. Dr. Roemhildt has been married to his wife Kathleen for the past 25 years and they have 4 children. Dr. Roemhildt is a member of the MN Chiropractic Association of which he has been the President of the SE MN District for the past 6 years. He is also a member of the American Chiropractic Association as well as many local community organizations.

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Comments

Jane Longest says

July 13, 2020 at 7:15 pm

Is the corn safe to eat because of being in the lime? I was reading that corn should always be soaked before eating to release the nutrients.

Reply
- Maureen Diaz says
  
  July 21, 2020 at 5:27 pm
  
  The calcium in the lime (not the fruit) “nixamates” the corn, releasing nutrients while neutralizing anti-nutrients.
  
  Reply