Black Bean and Corn Salsa
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4
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Calories
290 kcal
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Course
Appetizer, Condiments, Snacks
Black Bean and Corn Salsa
Description
The salsa recipe mixes together corn—which can be fresh, frozen, or canned—with rinsed black beans and fresh diced tomato to create a hearty base. Finely chopped jalapeño adds a gentle heat while red onion and fresh cilantro contribute sharpness and herbal freshness. Lime juice and olive oil provide acidity and richness, balanced by cumin and salt for depth. The simple combination reflects classic southwestern flavors.
If refrigerated for an hour prior to serving, the ingredients harmonize nicely, allowing the bright and earthy notes to develop. The salsa’s chunky texture—combining tender beans, crisp corn, and juicy tomato—makes it versatile to serve as a topping, dip, or side.
Ingredients
- 2 cups corn kernels fresh, frozen (thawed), or canned (drained)
- 15 ounces black beans 1 can, drained and rinsed, canned
- 1 tomato diced, about ¾ cup, ripe
- 1 jalapeño seeded and finely diced
- ½ cup red onion finely diced
- ¼ cup cilantro chopped, fresh
- 3 tablespoons lime juice about 1 ½ limes, fresh
- 1 tablespoon olive oil
- ½ teaspoon cumin
- salt to taste
Instructions
- Place all ingredients in a medium bowl and toss well to combine.
- Refrigerate 1 hour before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290 | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 16mg | 1% |
| Potassium | 789mg | 17% |
| Fiber | 14g | 56% |
| Sugar | 7g | 14% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 18mg | 20% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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