Black Bean Corn Salsa
This colorful black bean corn salsa is great to share with a crowd while watching the big game. Great with your favorite tortilla chips!
Equipment
- Citrus Juicer This is a great tool to have on hand for fresh lime & lemon juice!
- Santoku Knife This two-knife set from Macy's is an AMAZING deal for good quality knives!
- Cutting Boards This cutting board set is a great staple for any kitchen!
Ingredients
- 1 (16 oz. bag) frozen corn slightly thawed
- 1 (15.5 oz. can) black beans drained and thoroughly rinsed
- 1 green bell pepper diced (about 1 cup)
- 1 red bell pepper diced (about 1 cup)
- 3 green onions sliced (about 1/4 cup)
- 2-3 cloves garlic minced (about 1 Tbsp.)
- 1/2 cup fresh cilantro finely chopped
Lime Dressing:
- 1/3 cup olive oil
- 1/3 cup lime juice about 2 limes
- 3 cloves of garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a large mixing bowl, combine thawed corn, beans, peppers (chopped into small pieces), minced garlic, cilantro and onions. Stir to combine.
- For the dressing, add olive oil, lime juice, cloves of garlic and spices to a small bowl. Whisk the dressing well. Pour over salsa mixture. Using a rubber scraper, stir well to coat all ingredients. Top with additional cilantro if preferred.
Notes
Making in advance: Salsa can be made up to 24 in advance. Store in an airtight container in the refrigerator.
Storage: Store any leftovers in an airtight container and keep refrigerated. Salsa will keep for 4-5 days refrigerated.
Nutrition
Serving: 1gCalories: 98kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 57mgFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!