Description
Corn and Black Bean Salsa is a fresh, zesty, and colorful dip made with sweet corn, hearty black beans, and crisp vegetables—perfect for chips, tacos, or as a salad topping.
Ingredients
Units
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 avocado, diced
Instructions
- In a large bowl, combine black beans, corn, red bell pepper, red onion, jalapeño, and cilantro.
- Drizzle with olive oil and lime juice, then sprinkle with salt and pepper.
- Toss everything together until well mixed.
- Gently fold in diced avocado if using.
- Chill in the refrigerator for 30 minutes to let flavors meld before serving.
Notes
- Great served with tortilla chips or as a topping for tacos and grilled meats.
- For extra flavor, add a dash of cumin or smoked paprika.
- Best enjoyed the same day, especially if avocado is added.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 2g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg