Description
This Corn Black Bean Salsa is a fresh and flavorful dish perfect for summer gatherings. It’s a vegan and healthy appetizer that can be served with tortilla chips or used as a topping for various dishes.
Ingredients
Scale
Corn Black Bean Salsa:
- 1 1/2 cups cooked corn kernels (fresh, canned, or frozen)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, combine the corn, black beans, tomatoes, red onion, cilantro, and jalapeño.
- Add Seasonings: Drizzle with lime juice and olive oil. Sprinkle in the ground cumin, then season with salt and pepper to taste.
- Chill and Serve: Gently toss until everything is evenly coated and well combined. Chill in the refrigerator for at least 30 minutes to let the flavors meld. Serve with tortilla chips or as a topping for tacos, grilled meats, or salads.
Notes
- For extra sweetness, use grilled or roasted corn.
- You can substitute cherry tomatoes for diced tomatoes and adjust jalapeño to your spice preference.
- This salsa can be made a day ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 3g
- Sodium: 220mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
