Description
A fresh, vibrant Mexican-inspired salsa combining black beans, sweet corn, and juicy tomatoes, perfect for tacos, chips, or salads.
Ingredients
Scale
- 15 ounces black beans, drained
- 2 cups whole kernel corn, frozen or canned
- 1 large tomato, diced
- 1 small onion, diced
- 2 tablespoons lime juice
- cilantro leaves, optional
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- salt and pepper to taste
Instructions
- In a large bowl combine the black beans, corn, diced tomato, and diced onion.
- Add lime juice, olive oil, cumin, and chili powder; stir to mix.
- Season with salt and pepper, then toss in cilantro leaves if using.
- Taste and adjust seasoning as needed.
- Serve immediately with tortilla chips or as a topping for tacos.
Notes
For a heartier version, add diced avocado or jalapeño. This salsa can be made ahead and refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: appetizer
- Method: no-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: black bean, corn, salsa, Mexican, vegetarian, gluten-free, vegan, side dish