Description
A quick, fresh, and versatile salsa with black beans, corn, and a zesty lime dressing. Perfect for dipping or as a topping for tacos, salads, grilled meats, and more!
Ingredients
- For the Salsa:
- 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 (orange preferred), seeded and diced
- 1 small red onion, diced
- 1 medium jalapeño, seeded and diced
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- For the Dressing:
- 2 limes, juiced (about 1/4 cup)
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 1/2 teaspoon fine sea salt (to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
Instructions
- Combine the Veggies: In a large bowl, add the black beans, corn, chopped tomatoes, diced bell pepper, diced onion, jalapeño, green onions, and cilantro.
- Make the Dressing: In a small bowl, mix the lime juice, olive oil, salt, black pepper, and ground cumin. Drizzle the dressing over the salsa mixture and gently toss to combine.
- Serve: Top with fresh avocado and extra cilantro if desired. Enjoy as a dip with tortilla chips, or as a topping for tacos, salads, grilled meats, or vegetables.
Notes
- For a milder version, omit the jalapeño or use less of it.
- This salsa can be stored in the refrigerator for up to 3 days.
- For extra flavor, you can add a pinch of chili powder or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
