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Vegetarian Research

Cherry Tomato Salsa with Black Beans and Corn

This Cherry Tomato Salsa with Black Beans and Corn is chunky, fresh and full of vibrant summer flavors!  It’s quick and easy to throw together and goes great with a bag of tortilla chips, but can also be used as a topping for tacos, burrito bowls or salads.

bowl of chunk cherry tomato salsa with beans and corn

Summer might be coming to an end, but my cherry tomatoes are just starting to pop!  September is probably their most prolific month in the garden, so we’re celebrating that today.  This Cherry Tomato Salsa with Beans and Corn is hearty, flavorful and full of fresh summer flavors.  Enjoy with tortilla chips or add to tacos and burritos.

Why You’ll Love This Cherry Tomato Salsa Recipe!

  • It’s packed with summer flavors – If you’re like me and you’re not quite ready to give up on summer, you will love this fresh salsa!  The cherry tomatoes are sweet and juicy and go so well with the jalapeno, cilantro and lime juice.
  • It’s easy to make – You all know I love my recipes where all the ingredients get added to a bowl and mixed up!  There’s a little bit of slicing and dicing required, but it should only take about 10-15 minutes to make this delicious salsa recipe.
  • It’s versatile – I love enjoying this chunky salsa with tortilla chips, but it is also great for adding to burrito bowls, tacos, salads and more.  I even eat it with a spoon sometimes 🙂

bowl of cherry tomatoes picked from the garden

Cherry Tomato Salsa with Black Beans and Corn Recipe Ingredients

  • Cherry Tomatoes – I’m using cherry tomatoes for this recipe because my garden is bursting with them right now, and I love that they’re bite sized and packed with so much flavor.  If you can’t find cherry tomatoes, you can use a regular tomato and just dice it up into bite sized pieces.
  • Black Beans – I just used a can of black beans that I rinsed and drained.  You can use whatever kind of beans you prefer, if not black beans.  Pinto beans, or even chickpeas, would work great.
  • Corn – You can use fresh corn from the cob, frozen corn or canned corn.  Grilling your corn beforehand would also add some great flavor!
  • Onion – I like to use diced red onion in this recipe, but a crunchy white onion would work great too.
  • Jalapeno – I use fresh jalapenos that I dice up, after removing the seeds so it doesn’t add too much heat.  Pickled jalapenos would also be great and help tame the heat down a bit.  Feel free to omit them altogether if you prefer no spice in your salsa.
  • Cilantro – Cilantro is traditionally used in most salsa recipes and I happen to love it.  If you’re not a fan of cilantro, you can leave it out or replace with another herb that you do enjoy.
  • Lime Juice – Fresh lime juice ties all the flavors together and really adds freshness to this recipe.  Lemon juice could also be used.

showing how to make black bean and corn salsa recipe

How To Make Chunky Cherry Tomato Salsa

  1. Slice the cherry tomatoes into small pieces.  You can either slice them in half, or in fourths, depending on how big they are.  Add the diced cherry tomatoes to a medium sized bowl.
  2. Next, add in the black beans, corn, onion, jalapeno, cilantro and lime juice.  Give everything a good mix and then add in the cumin and salt, to taste.  Mix again and enjoy with tortilla chips.

bean and corn salsa with cherry tomatoes in a serving bowl

Recipe Frequently Asked Questions

  • This recipe is naturally both vegan and gluten free.
  • Can regular tomatoes be used?  Yes, if you don’t have cherry tomatoes on hand, just dice a regular tomato into small, bite sized pieces.
  • How should this chunky salsa be served?  This recipe can be served as an appetizer or side dish with tortilla chips.  You can also add it to burritos bowls, tacos, burritos or salads.
  • How long do leftovers last?  If stored in an air-tight container in the refrigerator, leftovers should last about 5 days.
  • Is this salsa recipe spicy?  It is only as spicy as you would like it to be!  Add as much, or as little fresh jalapeno as you like.

close up of a bowl of cherry tomato, bean and corn salsa with cilantro

Have a question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

Looking For More Cherry Tomato Recipes?

Baked Pesto Orzo with Cherry Tomatoes and Feta Cheese

Sheet Pan Gnocchi with Zucchini and Cherry Tomatoes

Chunky Cherry Tomato Gazpacho

20 Minute Cherry Tomato Penne Pasta

Tomato Herb Butter Beans with Pesto Rice

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Cherry Tomato Black Bean and Corn Salsa


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  • Author:
    She Likes Food
  • Diet: Vegan

Description

This Cherry Tomato Salsa with Black Beans and Corn is chunky, fresh and full of vibrant summer flavors!  It’s quick and easy to throw together and goes great with a bag of tortilla chips, but can also be used as a topping for tacos, burrito bowls or salads.


Ingredients

  • 2 cups halved or quartered cherry tomatoes
  • 1 cup black beans
  • 1 cup corn kernels
  • 1/2 cup diced red onion
  • 1/3 cup chopped cilantro
  • 1/4 cup small diced jalapeno
  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt, to taste



Instructions

  1. Slice the cherry tomatoes into small pieces.  You can either slice them in half, or in fourths, depending on how big they are.  Add the diced cherry tomatoes to a medium sized bowl.
  2. Next, add in the black beans, corn, onion, jalapeno, cilantro and lime juice.  Give everything a good mix and then add in the cumin and salt, to taste.  Mix again and enjoy with tortilla chips.

  • Category: Appetizer, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cherry Tomato Salsa with Black Beans and Corn appeared first on She Likes Food.

Vegetarian Research

Cilantro Lime Cabbage Salad

This Cilantro Lime Cabbage Salad is light, refreshing, and super versatile! Enjoy it as a veggie side dish, or use it as a topping for tacos, salads, sandwiches, and more. This healthy salad comes together quickly and requires just a few ingredients. It’s great for hot summer picnics and cold winter afternoons.

cilantro lime cabbage salad in a serving bowl

I know coleslaw is typically a dish served in the summertime, but cabbage and limes are in season this month! I’m calling this recipe a Cilantro Lime Cabbage Salad, although it’s similar to a slaw. This zesty winter salad will brighten up any meal you add it to. It’s great by itself as a snack or side dish and can also be enjoyed as a topping for all your Mexican-inspired meals.

Why You’ll Love This Refreshing Cabbage Salad Recipe

  • It’s easy to make – The dressing comes together quickly in the blender, and if you have a food processor or mandolin, the cabbage can also be shredded quickly. I like to let my salad sit for a bit in the refrigerator to allow the flavors to develop, but you can also enjoy it right away.
  • It’s flavorful and refreshing – Cabbage is already cool and refreshing, but adding the cilantro and lime flavors takes it to the next level. I enjoy this salad anytime, but it’s especially great for a summer BBQ.
  • It’s versatile – This cabbage salad is similar to a slaw and can be used similarly. I enjoy this salad as a side dish, but I also like to eat it on tacos or with beans and rice. It adds a cool and refreshing bite to everything you add it to.

showing how to make the cilantro lime dressing in a blender

Why Your Body Will Love This Recipe

  • Reduced Inflammation – Cabbage is high in antioxidants, which are substances that can help delay or prevent cell damage. Antioxidants are important because they help reduce inflammation inside the body and improve the immune system. Excess inflammation in the body can be responsible for all kinds of sicknesses, including cancer and heart disease.
  • Digestive Health – Cabbage is in the Crusifers family, along with broccoli and Brussels sprouts. Some people are extra sensitive to these veggies and develop gas and bloating after eating them. However, they’re full of fiber, which really helps digestion run smoothly. Cabbage is also a low-calorie food, but a little goes a long way toward helping our bodies feel full for longer.
  • Diabetes Management – Please check with your doctor before adding cilantro to your diet if you have diabetes or low blood sugar levels.  Cilantro, or coriander, can help reduce blood sugar by stimulating an enzyme that removes sugar from the blood.

green cabbage shredded in a bowl

Cilantro Lime Cabbage Salad Recipe Ingredients

  • Cabbage – I used one medium-sized head of green cabbage for this recipe. I love cabbage because it’s crunchy and refreshing. You could also use purple or napa cabbage. Of course, if you go the purple route, it will change the look of this salad.
  • Cilantro Lime Dressing – This homemade dressing is packed full of flavor and takes no time to whip together. It uses cilantro, lime juice, olive oil, garlic, dijon mustard, maple syrup, cumin and salt. If you don’t like cilantro, I suggest using parsley in its place.

mixing the cilantro lime dressing into the shredded cabbage

How To Make This Crunchy Cabbage Salad

  1. Cut the stalk of the cabbage off and peel off a few of the outer layers. Thinly shred the entire head of cabbage and add it to a large bowl. You can shred your cabbage using a sharp knife, mandolin, or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute. Pour the dressing over the shredded cabbage and mix together well until the cabbage is completely coated with the dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well. You can enjoy salad immediately or store it in the refrigerator for a couple of hours to allow the flavors to develop. Store in an air-tight container in the refrigerator for 4-5 days. Enjoy as a side salad, as a topping for tacos, or with tortilla chips.

close up of a bowl of cilantro lime coleslaw

Recipe Frequently Asked Questions

  • This recipe is already vegan and gluten-free.
  • Can I use a substitute in place of cilantro? Yes, if you don’t like cilantro, you can use parsley instead.
  • What is the best type of cabbage for this recipe? I used green cabbage, which worked great, but you can also use napa or purple cabbage if you like.
  • How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • How should this recipe be enjoyed? I like to eat this cabbage salad as a side dish or afternoon snack. You can also use it like you would any kind of slaw (tacos, sandwiches, salads, and more).

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

close up of this refreshing cilantro lime slaw in a serving bowl

Looking For More Hearty Cabbage Recipes?

Fried Cabbage and Noodles with Tofu

Chickpea Salad with Cucumber and Cabbage

Noodles with Cabbage and Carrots

Asian Inspired Crunchy Cabbage Salad

Creamy Southwestern Chopped Cabbage Salad,

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Cilantro Lime Cabbage Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • Author:
    She Likes Food


  • Total Time:
    20 minutes


  • Yield:
    6-8
  • Diet: Vegan

Description

This Cilantro Lime Cabbage Salad is light, refreshing and super versatile! Enjoy as a veggie side dish, or use it as a topping for tacos, salads, sandwiches and more. This healthy salad comes together quickly and only requires a few ingredients. It’s great for hot summer picnics, as well as cold winter afternoons.


Ingredients

  • 1 medium sized head green cabbage, about 68 cups once shredded

Cilantro Lime Dressing

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup packed cilantro
  • 2 cloves garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground cumin
  • Salt and black pepper, to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon black pepper



Instructions

  1. Cut the stalk of the cabbage off and then peel a few of the outer layers off.  Thinly shred the entire head of cabbage and then add to a large bowl.  You can shred your cabbage using a sharp knife, mandolin or food processor.
  2. Add all of the dressing ingredients into a blender and blend until creamy and completely combined, 30 seconds – 1 minute.  Pour the dressing over the shredded cabbage and mix together well, until cabbage is completely coated with dressing.
  3. Add in about 1/4 cup chopped fresh cilantro and mix well.  You can enjoy salad immediately, or store in the refrigerator for a couple hours to allow the flavors to develop.  Store in an air-tight container, in the refrigerator, for 4-5 days.  Enjoy as a side salad, as a topping for tacos or enjoy with tortilla chips.

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Side, Vegan
  • Method: No Cook
  • Cuisine: American

The post Cilantro Lime Cabbage Salad appeared first on She Likes Food.

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