Southwestern Black Bean and Corn Salsa
This easy black bean and corn salsa combines sweet corn, black beans, crisp bell pepper, onion , jalapeño, lime and cilantro for a fresh flavorful dip or side dish.
Servings: 8
Calories: 75kcal
Ingredients
- 1 - 15 oz. can black beans, rinsed and drained
- 1 - 14 oz. can sweet corn kernels, drained
- ⅔ cup red bell pepper, diced
- 2 tablespoons jalapeno diced
- ½ cup onion, diced
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 3 tablespoons cilantro, chopped
Instructions
- Drain and rinse the black beans. Drain the corn well. If using frozen corn, thaw and drain before adding.
- Dice the bell pepper, jalapeño, and red onion. For a milder salsa, remove the seeds and membrane from the jalapeño.
- Add the black beans, corn, bell pepper, jalapeño, red onion and cilantro to a large bowl. Add the lime juice, cumin, chili powder, and salt.
- Gently toss until all of the ingredients are evenly combined. Taste and add more lime juice, salt, or jalapeño as desired.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to come together. Stir again just before serving.
Notes
Serve with tortilla chips or as a topping for tacos or salad.
Nutrition
Calories: 75kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Fiber: 5g
