This fruity summer salsa recipe was born in part from some amazing chopped up goodness I tried on Tybee about a month ago, in part because I saw someone on the today show putting plums all over pork, and lastly, because I can barely stand to cook in my kitchen at this point in the summer. I’ve made this twice, and it’s the perfect thing to have on hand as a side dish, as a light meal in itself, to top off pork (!) or to be eaten with light and crispy tortilla chips. Is anyone else obsessed with Xochils?? Yum in my tum.
With all flavors covered, this mixture makes the perfect fruity summer salsa for any snack lover. It is sweet, salty, spicy, juicy, and crisp. Using a base mixture of corn and beans gives this some substantial meal potential, and you can basically mix any other flavors you want to. Oh, and is this really salsa if I didn’t use tomatos? Maybe not, but you can always add them for yourself. Tomatos give me crazy heart burn. Yay for over-shares.
INGREDIENTS: Use your own judgement and taste for amounts
- Fresh yellow corn sliced off the cob— alternately, any kind of corn
- Canned and drained black beans — use any kind of beans you like!
- Finely minced and smashed garlic
- Fresh Cilantro
- Salt + pepper to taste
- Chile powder
- Green onions — red or white can be used as well
- Plums — here, pick any sweet fruit you’d like to add to your fruity summer salsa. Another favorite of mine is pineapple. Also try mango, peach, or cherry.
- Jalapeño, finely minced, seeds removed if you’re a wimp like me
- Fresh lime juice
DIRECTIONS: Stir up and enjoy.
This recipe is gluten, sugar, dairy, and guilt-free. The very best kind, right?
Do you have any simple and delicious summer recipes to share? I’m all about not using my oven right now, so keep that in mind ;)