Description
A vibrant, no-cook salsa that blends sweet corn, creamy black beans, and fresh herbs for a burst of Mexican street-food flavor.
Ingredients
Scale
- ½ bunch coriander, finely chopped
- ½ bunch chives, finely chopped
- 2 spring onions, finely chopped
- 3 baby cucumbers, diced
- 2 cobs of corn, kernels removed
- 1 can black beans, drained and rinsed
- ⅓ cup sour cream
- ½ red onion, diced
- 1 red capsicum, diced
- 1 jalapeno, diced (seeds removed if desired)
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl combine the corn kernels with the black beans.
- Add the diced cucumbers, red capsicum, red onion, and jalapeno.
- Stir in the chopped coriander, chives, and spring onions.
- Mix in the sour cream, lime juice, and olive oil until evenly coated.
- Season with salt and pepper, then toss gently to combine.
- Taste and adjust seasoning or spice level if needed.
- Serve immediately with tortilla chips or as a topping for tacos.
Notes
For extra heat, keep the jalapeno seeds; for a milder version, omit them. This salsa can be made ahead and refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: corn, salsa, Mexican, street food, appetizer