Go Back
Print
Recipe Image
Notes
Nutrition Label
Print
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
132
kcal
Author
Traci The Kitchen Girl
Equipment
chef's knife
cutting board
mixing bowl
stirring utensil
citrus juicer
optional
airtight storage containers
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:
0.5
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