Description
Corn and Black Bean Salsa is a fresh, vibrant, and easy-to-make dip or side dish, perfect for parties, potlucks, or as a topping for tacos and grilled meats.
Ingredients
Units
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine black beans, corn, diced tomatoes, red onion, cilantro, and jalapeño.
- Drizzle with lime juice and olive oil.
- Season with salt and black pepper.
- Stir everything together until well mixed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled with tortilla chips or as a topping for tacos, salads, or grilled meats.
Notes
- Use fresh corn when in season for added sweetness and crunch.
- Adjust jalapeño to taste for more or less heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg