Black Bean and Corn Salsa
Servings: 8
Black Bean and Corn Salsa is a quick and easy homemade salsa filled with hearty black beans, sweet corn, tomatoes, bell pepper, red onion, and jalapenos tossed in a fresh lime dressing. Delicious as a dip or side dish with tortilla chips, on top of salad, tacos, meat, vegetables, and more.
Print Recipe
Ingredients
- 2 14 ounce cans black beans drained and rinsed
- 1 14 ounce can yellow corn drained and rinsed
- 3 Roma tomatoes seeded and chopped
- 1 large bell pepper I chose orange, seeded and diced
- 1 small red onion diced
- 1 medium jalapeño seeded and diced
- 3 green onions thinly sliced
- ¼ cup fresh cilantro chopped
- 2 limes juiced (about ¼ cup)
- 2 tablespoons extra virgin olive oil or avocado oil
- ½ teaspoon fine sea salt to taste
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
Instructions
- Combine veggies: In a large bowl, add beans, corn, chopped tomatoes, diced bell pepper, diced onion, jalapeno, green onions, and freshly chopped cilantro.
- Make dressing: In a small bowl, combine lime juice, olive oil, salt, pepper, and cumin. Drizzle over bowl and gently toss to combine.
- Serve with fresh avocado, top with more cilantro if desired. Enjoy with tortilla chips, as a taco topper, salad topper, and more.
Notes
STORAGE - leftover salsa will keep for 3-4 days in an airtight container in the fridge. Give it a good stir before serving.