Recipe by Chef AJ, EatUnprocessed.com
Makes 7 cups | Ready in 15 minutes | Stores 1 week in fridge
16 oz fresh or frozen corn (about 1¾ cups)
3 cups cooked pinto beans (two 15-oz cans, drained and rinsed)
4 Roma tomatoes, seeded and diced (about 1 lb)
1 bunch fresh cilantro, diced
4 scallions or green onions, diced
¼ teaspoon chipotle powder
4 limes, zested and juiced
- Mix all ingredients together in a large bowl. Flavors will improve upon sitting.
- Stir well before serving.
This salsa makes a great filling for a taco, burrito, tamale, or even over top starchy veggies, like the sweet potatoes in the photo.
You can buy chipotle paste at ChipotlePeople.com.