Colorful Corn Salsa

It’s that time of summer when there’s an abundance of sweet corn, tomatoes, peppers, and fresh onions. With all that fresh produce on hand, what better to make than a bright, summery salsa? (recipe from pcrm.org)

This was an easy recipe to throw together, but I wanted to turn it from a simple dip into a full, satisfying meal by adding some hearty greens and beans.

Since I had six ears of corn sitting in my refrigerator, I decided to cook those up, too. If you haven't tried cooking corn in an Instant Pot, I recommend it! It worked beautifully. Instead of filling a giant pot with water and waiting for it to boil on the stove, I only needed one cup of water. I placed the trivet at the bottom of the pot, stacked my six cleaned ears of corn on top, and set the pressure cooker for just two minutes. As soon as the timer went off, I hit the quick-release valve. I used two ears of corn in my salsa and saved the rest for another meal later in the week.

If I had cooked a grain beforehand, I probably would have added it to this bowl—which I might still do with the leftovers! But for this meal I used a base of fresh kale. I massaged cut-up avocado into the kale along with a squeeze of fresh lemon and a pinch of salt for about two to three minutes. This simple step makes the kale so tender and flavorful!

Finally, I transferred the greens to my bowl and topped them with black beans and my fresh summer salsa. It was a thoroughly enjoyable, nourishing meal.

How will you be serving your salsa this season?