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tortilla chip in hand with black bean and corn salsa over blue background and white bowls of salsa and tortilla chips
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Black Bean and Corn Salsa Recipe

This 10-minute black bean salsa is a mouthwatering side dish, snack, or topping for your favorite Mexican foods. Great salsa for tortilla chips!
Course Appetizer, Salad, Side Dish
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Calories 132kcal
Author Traci The Kitchen Girl

Equipment

Ingredients

  • 1 (15 oz can) Black Beans drained & rinsed (yields 1 ½ cups)
  • 1 cup Corn fresh, frozen, or canned
  • 1 small Red Bell Pepper diced (about ½ cup)
  • 1 small Red Onion diced (about ½ cup)
  • 1 Jalapeño Pepper seeded and diced
  • 1 Lime zested and juiced
  • ¼ cup Cilantro finely chopped
  • Sea Salt to taste
  • Black Pepper to taste
  • 1 Avocado diced

Instructions

  • In a mixing bowl, stir together BLACK BEANS, CORN, BELL PEPPER, ONION, JALAPENO PEPPER, LIME JUICE, and CILANTRO. Add SALT and PEPPER to taste.
  • Cover and refrigerate until ready to serve.
  • Just before serving, gently fold in diced AVOCADO.
  • Serve chilled. Serving ideas: chips and salsa, nachos, tacos, 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