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4.97
from
31
votes
Black Bean and 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.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer, Salad, Side Dish
Cuisine:
Mexican
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
cups
Calories:
132
kcal
Author:
Traci Antonovich
Equipment
chef's knife
cutting board
mixing bowl
stirring utensil
citrus squeezer
optional
airtight storage container(s)
Ingredients
1
(15 ounce can)
Black Beans
drained & rinsed (or 1 ½ cups
cooked beans
)
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:
0.5
cup
|
Calories:
132
kcal
|
Carbohydrates:
16
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
152
mg
|
Potassium:
386
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
746
IU
|
Vitamin C:
36
mg
|
Calcium:
12
mg
|
Iron:
1
mg