Black Bean and Corn Salsa
Corn and Black Bean Salsa is such a perfectly festive chunky salsa recipe that loads up your chip with a dip that makes your mouth dance! Done in minutes, you can go from prep to attack in about 5. And the best part is when you run out (cause at a party this dip is da bomb), it wont take much time to refill the bowl for another round.
Servings: 4 people
Calories: 246kcal
Ingredients
- 15 oz. can of corn drained
- 15.25 oz. black beans drained and rinsed
- 1 cup red onion diced
- 2 cups fresh tomato chopped
- 1/2 jalapeno seeds removed and diced
- 1/4 cup cilantro chopped
- 2 tablespoons olive oil
- juice of 1 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- tortilla chips
Instructions
- In a large bowl combine drained corn, drained and rinsed black beans, diced red onion, chopped tomato, diced up jalapeno and freshly chopped cilantro.
- Mix all ingredients very well in a bowl -spatula works great for this as it doesn't crush the veggies.
- Stir in olive oil, freshly squeezed lime juice, all spices and mix well.
- Refrigerate black bean salsa dip if you have time, preferably overnight to let flavors mingle, but you can also serve immediately.
- Dip goes amazing with homemade tortilla chips.
Video
Notes
Top with green onions to add extra flavor and color.
Add small diced white onions and minced garlic for more bite.
Other great ways to add fresh flavors include ripe avocado, bell pepper, sweet onion, poblano pepper, or pepper flakes.
This salsa tastes better made at least 1-2 days in advance.
Have tasty salsa left overs? Serve in burrito bowls for a quick and easy ready-made dinner idea.
Nutrition
Serving: 4people | Calories: 246kcal | Carbohydrates: 37g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 652mg | Fiber: 10g | Sugar: 8g