Farr Better Black Bean Corn Salza Recipe

5 from 1 vote

Farr Better Black Bean Corn Salza Recipe

So, why do I call it Black Bean Corn 'Salza' instead of Black Bean Corn 'Salsa'? Because my best friends had two cute puppy dogs named "Chips" and "Salza" who were the cutest dogs ever.

When we got together at their pool parties, we had the tastiest party snacks, including chips and salsa. Because we were silly, hence we ended up saying 'Salza' instead of salsa.

Therefore, I wanted to dedicate this Farr Better Black Bean Corn Salza Recipe to the fond memories and good times we had together. Blessed with amazing friends and fantastic food!!

Prep Time10

Total Time10

Course: Appetizer Dip Condiment

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Gum-Free, Oat-Free, Oil-Free, Plant-Based, Shellfish Free, Soy-Free, Starch-Free, Vegan, Vegetarian, Vinegar-Free, Wheat-Free, Yeast-Free

Difficulty: Really Easy

Servings: Servings

Calories:

Author: Lynette Farr

Equipment

Ingredients

1 3/4 cups corn fresh or canned to drain and rinse
1 1/2 cups tomatoes diced
1/2 cup green onion thinly sliced
1/2 cup black pitted olives drained, sliced
1/2 cup black beans rinsed, drained
1/4 cup cilantro chopped, get fresh from your herb pod kit
2 tbsp lime juice equivalent to 1 lime
2 tsp garlic salt add more to taste or use our Salt Substitutions

Instructions

For the best flavor and cleanest produce wash your fruits and vegetables.
Add all ingredients into a bowl and gently stir the mixture until well combined.
Add these optional ingredients to the mixture: 1 medium sliced and diced avocado, 1 medium-size diced poblano pepper, 2 tbsp minced jalapeño pepper or to desired taste.
Chill or serve immediately with your favorite allergy-friendly tortilla chips or pita chips. Note: Tastes best when freshly made.