Black Bean And Corn Salsa

Black Bean And Corn Salsa

Chunky and bright, this salsa pairs tender black beans with sweet corn and a zesty lime finish.

Total 1 hr 15 min Makes 16 oz Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This no-cook salsa combines black beans, corn, tomatoes, and red onion with a tangy lime and cilantro dressing. It works as a dip with tortilla chips, a topping for grilled chicken or fish, or a quick side for taco night, and tastes even better after chilling for an hour.

Ingredients

  • 1 can black beans, drained and rinsed (15 ounces)
  • 1 1/2 cups corn kernels, fresh, frozen, or canned, drained
  • 1 cup tomatoes, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1/3 cup fresh cilantro, chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. In a large bowl, combine the black beans, corn, diced tomatoes, red onion, red bell pepper, jalapeño, and cilantro.

  2. In a small bowl, whisk together the lime juice, olive oil, garlic, cumin, salt, and black pepper.

  3. Pour the dressing over the bean and corn mixture and stir gently to combine.

  4. Cover and refrigerate for at least 1 hour to let the flavors blend before serving.

  5. Taste and adjust salt or lime juice if needed, then serve chilled with tortilla chips.

Rate this recipe

★ 3.8 (1)

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    Black Bean And Corn Salsa

    This no-cook salsa combines black beans, corn, tomatoes, and red onion with a tangy lime and cilantro dressing. It works as a dip with tortilla chips, a topping for grilled chicken or fish, or a quick side for taco night, and tastes even better after chilling for an hour.

    1 hr 15 min 16 oz 110 cal

    Ingredients

    • 1 can black beans, drained and rinsed (15 ounces)
    • 1 1/2 cups corn kernels, fresh, frozen, or canned, drained
    • 1 cup tomatoes, diced
    • 1/2 cup red onion, finely diced
    • 1/2 cup red bell pepper, diced
    • 1 jalapeño, seeded and minced
    • 1/3 cup fresh cilantro, chopped
    • 3 tablespoons fresh lime juice
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      In a large bowl, combine the black beans, corn, diced tomatoes, red onion, red bell pepper, jalapeño, and cilantro.

    2. 2

      In a small bowl, whisk together the lime juice, olive oil, garlic, cumin, salt, and black pepper.

    3. 3

      Pour the dressing over the bean and corn mixture and stir gently to combine.

    4. 4

      Cover and refrigerate for at least 1 hour to let the flavors blend before serving.

    5. 5

      Taste and adjust salt or lime juice if needed, then serve chilled with tortilla chips.