Description
A bright, refreshing salsa packed with sweet corn, hearty black beans, and zesty lime, perfect with tortilla chips or as a topping for tacos.
Ingredients
Scale
- 2 tbsp. olive oil, divided
- 3 c. fresh or thawed frozen yellow corn kernels
- 1 tsp. salt, divided
- 1/2 tsp. ground cumin
- 2 15.25-ounce cans of black beans, drained and rinsed
- 1 c. chopped fresh or drained canned tomatoes
- 1/2 c. chopped red onion
- 1 jalapeño, chopped
- 3 tbsp. fresh lime juice
- 1 garlic clove, grated or minced
- 1/4 c. chopped cilantro leaves
- Tortilla chips, for serving
- 1 small red bell pepper, diced
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the corn and sauté for 3-4 minutes until lightly toasted.
- Transfer the corn to a bowl and let it cool slightly.
- Add the remaining 1 tablespoon of olive oil to the bowl.
- Stir in the black beans, tomatoes, red onion, jalapeño, lime juice, garlic, cilantro, and the diced red bell pepper.
- Season with 1/2 teaspoon salt and 1/2 teaspoon cumin, mixing well.
- Taste and adjust seasoning with additional salt or lime juice if desired.
- Serve the salsa with tortilla chips or as a topping for tacos.
Notes
For extra smoky flavor, grill the corn before adding it to the salsa. This recipe is gluten‑free and can be made vegan by omitting the olive oil if preferred.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook (with brief sauté)
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Mexican, salsa, vegetarian, gluten-free, easy, appetizer