Black Bean and Corn Salsa
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Black Bean and Corn Salsa
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Black Bean and Corn Salsa is a quick and easy homemade salsa filled with hearty black beans, sweet corn, tomatoes, bell pepper, red onion, and jalapenos tossed in a fresh lime dressing. Delicious as a dip or side dish with tortilla chips, on top of salad, tacos, meat, vegetables, and more.
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Ingredients
- 2 black beans drained and rinsed, 14 ounce cans, plural
- 1 yellow corn drained and rinsed, 14 ounce can, singular
- 3 Roma tomato seeded and chopped
- 1 bell pepper I chose orange, seeded and diced, large
- 1 red onion diced, small
- 1 jalapeño seeded and diced, medium
- 3 green onions thinly sliced
- ¼ cup cilantro chopped, fresh
- 2 lime juiced (about ¼ cup
- 2 tablespoons extra virgin olive oil or avocado oil
- ½ teaspoon salt to taste, fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon cumin ground
Instructions
- Combine veggies: In a large bowl, add beans, corn, chopped tomatoes, diced bell pepper, diced onion, jalapeno, green onions, and freshly chopped cilantro.
- Make dressing: In a small bowl, combine lime juice, olive oil, salt, pepper, and cumin. Drizzle over bowl and gently toss to combine.
- Serve with fresh avocado, top with more cilantro if desired. Enjoy with tortilla chips, as a taco topper, salad topper, and more.
Notes
- STORAGE - leftover salsa will keep for 3-4 days in an airtight container in the fridge. Give it a good stir before serving.
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