Dips & Spreads

Black Bean & Corn Salsa

May 13, 2020 by Nicole 1 Comment

I have a bean salsa recipe already on the blog that is absolutely delicious, but comes with a rather long ingredient list. (Don’t judge the quality of the blog post if you check it out—it’s so old!) Today’s black bean and corn salsa recipe is a simplified version of that. Under 10 ingredients, just dice, chop, mix and enjoy. Even the most novice of home chefs will find success with this one. 🙂

Black Bean & Corn Salsa

If you’re making this black bean and corn salsa for a large party or event, I’d double the ingredients as they’re listed. The portions below are perfect for me and Joe to store in the refrigerator and eat through the weekend. But if you’re entertaining, double it up!

You can get creative with customizing this recipe. If the majority of it is going to be consumed the day it’s made, I’ll add in some avocado. Chopped bell pepper is another good add-in. Serve with chips or as part of a build-your-own taco bar (now I’m party planning for the summer in my head).

Similar / Pairing Recipes

If you like this black bean and corn salsa, check these out:

The Bean Dip – This is the bean salsa I linked to earlier in the post. More ingredients, equally delicious.
Spicy Baked Tofu – Combine this spicy baked tofu with this salsa and some brown rice for a yummy taco bowl.
Cherry Sangria – If you’re hosting a summer party, serve up this salsa and some delicious cherry sangria.
Pineapple Avocado Salsa – I like making this salsa as a topping for grilled fish. I don’t really eat fish, but Joe is obsessed!

Enjoy this corn salsa recipe! I think I like the next-day leftovers even better than the freshly made salsa. A little marinating over night … *chef’s kiss*

xo Nicole

Filed Under: Appetizers & Sides, Dairy-Free, Dips & Spreads, Gluten-Free, Recipes, Vegan, Vegetarian Tagged With: corn salsa, salsa

Edamame Hummus

August 19, 2018 by Nicole Leave a Comment

I loooove hummus. In fact, I think it’s a major reason I’ve been able to transition into a life without cheese without feeling deprived. Chickpeas, the main ingredient in traditional hummus, don’t bother my stomach, but I know for a lot of people they’re synonymous with gas and bloating. This edamame hummus recipe is for you. And for everyone else—it’s yummy regardless.

As with all hummuses (hummi? — my autocorrect is saying “hummuses” but my heart is saying “hummi”), this green snack is versatile. Use it as a dip for pita chips, baby carrots or crackers. Add a big dollop of it to Buddha bowls and salads. You can also use it as a sandwich or wrap spread (I’m going to share a delicious use for it next week involving nori wraps!). Make a batch of this edamame hummus at the beginning of the week and then store in the refrigerator to have on hand for a quick snack.

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If edamame hummus doesn’t tickle your fancy, I’ve got a bunch of other variations in the archives you’ll love. I’d start with Roasted Sweet Potato Hummus, Zesty Lemon Artichoke Hummus or Roasted Carrot Hummus. All are fun variations if you want to get creative with your snacking options.

Hope you all are enjoying a lovely weekend! The Ag Fair is in town on the Vineyard so it’s always a fun few days, and I love having Joe on island. We spend every day together literally bumping into each other in a tiny-ass apartment in Boston so it’s weird to now go 5+ days at a time without seeing him.

xo Nicole

Filed Under: Appetizers & Sides, Dairy-Free, Dips & Spreads, Gluten-Free, Recipes, Snacks, Vegan, Vegetarian

Dairy-Free Chipotle Sauce

April 30, 2017 by Nicole 1 Comment

I’ve got a two-part recipe to share with you guys in preparation for Cinco de Mayo next week. Today we’ve got this incredible dairy-free chipotle sauce (seriously it’s delicious) and on Tuesday we’ve got tacos using this vegan aioli wonder. I typically never line up my blog’s content with calendar holidays because I’m a disorganized hot mess so let’s just all take a moment to appreciate the seasonality and relevancy of today’s post. *pats self on back*

Tacos, burritos, nachos–all perfect matches for this vegan chipotle aioli sauce. But it also makes for an unreal dip for french fries or homemade potato wedges. And if you’re looking to assemble a Buddha bowl with a flavor kick, try drizzling it over your favorite roasted veggies and grains. Clearly there are tons of uses and it’ll keep well in the refrigerator all week. If you’re meal prepping this weekend, add this recipe to your list!

[amd-zlrecipe-recipe:103] Flavorful sauces and the right seasoning combinations can completely transform a meal. I’m by no stretch of the imagination a trained cook, but over the years I’ve come to realize that. I mentioned The Flavor Bible in a past My Favorite Things post (I have the Vegetarian version), and it’s been so helpful in creating sauces (like this dairy-free chipotle sauce!) and spice combos that actually work with the ingredients I have. It’s seriously become my holy grail in the kitchen. Highly recommend it to any other aspiring home chefs. 🙂

Stay tuned for Tuesday’s taco recipe! It was a huge hit in my apartment–granted that’s comprised of two people, but Joe is ridiculously picky so he carries a lot of weight. That’s what I tell myself anyway …