Description
A simple recipe for fresh black bean salsa.
Ingredients
Scale
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen/thawed)
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- 1 large tomato, seeded and chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup lime juice (about 2 limes)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the rinsed black beans, corn, red onion, cilantro, tomato, and minced jalapeño (if using) in a medium bowl.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the bean mixture.
- Gently toss all ingredients together until well combined.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Rinse the black beans thoroughly under cold water until the water runs clear.
- Adjust the amount of jalapeño based on your preference for heat.
- This salsa tastes best when made a few hours ahead of serving.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 4
- Sodium: 250
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: black bean salsa, easy salsa, vegetarian dip, corn salsa, fresh salsa