Zesty Black Bean Corn Salsa (Print)
A vibrant Mexican-inspired blend of black beans, sweet corn, and fresh vegetables with zesty lime and aromatic spices.
# Ingredients:
→ Legumes & Vegetables
01 -
1 can (15 oz) black beans, drained and rinsed
02 -
2 cups fresh corn kernels (from 2-3 ears) or 1 can (15 oz) corn, drained
03 -
2 medium tomatoes, diced (about 1 cup)
04 -
½ medium red onion, finely diced (about ½ cup)
05 -
1-2 jalapeño peppers, seeded and finely chopped
→ Herbs & Seasonings
06 -
¼ cup fresh cilantro, chopped
07 -
Juice of 2 limes (about ¼ cup)
08 -
2 tablespoons olive oil
09 -
1 teaspoon ground cumin
10 -
½ teaspoon garlic powder
11 -
Salt to taste (start with ½ teaspoon)
→ Optional Additions
12 -
1 ripe avocado, diced
# Directions:
01 -
Thoroughly rinse and drain black beans to remove excess starch and sodium.
02 -
If using fresh corn, cut kernels from cobs. If using grilled corn, allow to cool before adding.
03 -
In a large bowl, combine black beans and corn kernels.
04 -
Add diced tomatoes, red onion, and chopped jalapeños to the bowl.
05 -
Add chopped cilantro, lime juice, olive oil, cumin, garlic powder, and salt. Stir gently to combine all ingredients.
06 -
Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
07 -
If using avocado, gently fold in just before serving to maintain its texture.
# Notes:
01 -
For best flavor development, prepare this salsa a few hours before serving
02 -
Store in an airtight container in the refrigerator for up to 3 days
03 -
Serve with tortilla chips, as a taco topping, or alongside grilled proteins