Growing up in a small town, we didn’t get super adventurous with our food…Old El Paso taco seasoning and Taco Bell Crunch Wrap Supremes were about the extent of my exposure to Mexican food (super healthy too, right?!).
But after being stationed in New Mexico when my hubby was in the military, I developed an OBSESSION for real, authentic Mexican food…and I’ve found lots of way to make it fit into my cleaner eating plan too!
The cilantro in this dish is also one of the most DETOXIFYING herbs around, besides just plain tasting amazing! This salsa is YUMMY on chicken, tacos, salads, quesadillas, or just plain chips!
What’s your favorite MEXICAN FOOD? Comment below, maybe I have a *healthied* recipe I can hook you up with!
CORN & BLACK BEAN SALSA
Yield: About 4 cups
21 Day Fix Container Equivalent: 1 cup = 1/2 green, 1/2 yellow
1 15 oz. can of black beans
2 10 oz. cans of diced tomatoes & green chilis
1 large onion, diced
24 jarred jalapeño slices, diced
1/2 bag of frozen corn, thawed
1 bunch of cilantro, chopped
1 Tbsp lime juice
1. Mix everything together. This gets better as it sits, so usually I make it a day in advance. Refrigerate up to 1 week.