Black Bean Corn Salsa Recipe
10-minute black bean and corn salsa is loaded with Southwest flavor and texture. Scoop over grilled meats or serve with tortilla chips and watch it disappear at your next gathering.
Servings: 4 cups
Calories: 132kcal
Equipment
- citrus squeezer optional
Ingredients
- 1 (15-ounce can) Black Beans drained & rinsed (or 1 ½ cups cooked beans)
- 1 cup Frozen Corn thawed
- 1 small Red Bell Pepper diced, about 1 cup
- ¼ medium Red Onion diced, about ½ cup
- 1 Jalapeño Pepper or Serrano Pepper seeded and minced
- 2 Limes zested and juiced, about ¼ cup juice
- ¼ cup Fresh Cilantro chopped
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Ground Cumin
- Optional add-ins: Diced avocado, canned diced tomatoes, or fresh tomatoes
Instructions
- Combine all ingredients in a medium sized mixing bowl. Gently stir until combined.
- Cover and refrigerate in an airtight container for up to 5 days.
- Serve chilled with tortilla chips, or scoop over nachos, tacos, and burritos.
Notes
Use canned black beans or pressure cooked black beans for this recipe.
Nutrition
Serving: 0.5cup | Calories: 132kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 386mg | Fiber: 5g | Sugar: 3g | Vitamin A: 746IU | Vitamin C: 36mg | Calcium: 12mg | Iron: 1mg