Description
A vibrant, chunky salsa packed with black beans, corn, and bell pepper, brightened with lime zest and juice for a fresh Mexican-inspired dip.
Ingredients
Scale
- 2 teaspoons lime zest
- ¼ cup lime juice
- ¼ cup neutral oil, such as canola or avocado
- 1 tablespoon ground cumin
- 1 tablespoon honey
- ¾ teaspoon salt
- 2 (15 ounce) cans low-sodium black beans, rinsed
- 1 ½ cups fresh corn kernels (from 3 ears)
- 1 large red bell pepper, finely chopped
- 1 large tomato, chopped
- 1 medium red onion, finely chopped
- ¾ cup chopped fresh cilantro leaves
- 2 medium scallions, thinly sliced
- 1 large jalapeño pepper, finely chopped
- 1 (16-oz.) bag blue or yellow corn tortilla chips
Instructions
- Combine lime zest, lime juice, neutral oil, ground cumin, honey, and salt in a large mixing bowl.
- Add the rinsed black beans and gently toss to coat with the dressing.
- Stir in fresh corn kernels, chopped red bell pepper, tomato, red onion, cilantro, scallions, and jalapeño.
- Taste and adjust seasoning with additional salt or lime juice if desired.
- Serve immediately with blue or yellow corn tortilla chips for a crunchy snack.
Notes
For best texture, use fresh corn and chill the salsa for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: black bean salsa,corn salsa,Mexican appetizer,vegetarian dip,gluten free,high protein,easy recipe,no cooking