Spicy Black Bean and Corn Salsa Bowls
Spicy Black Bean and Corn Salsa Bowls
Ingredients
For the Salsa
- 15 ounce black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned, drained
- 1/2 cup red onion, finely diced
- 1 jalapeño pepper, seeded and finely minced
- 1/2 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Serving
- 2 cups cooked quinoa
- 1 avocado, diced
- 1/2 cup sour cream or Greek yogurt, optional
Instructions
- 1
Prepare the salsa: In a large bowl, combine the rinsed and drained black beans, corn kernels, diced red onion, minced jalapeño, and chopped cilantro.
⏱️ 5 min
- 2
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper to create the dressing.
⏱️ 2 min
- 3
Pour the dressing over the black bean and corn mixture. Toss gently to combine all ingredients evenly.
⏱️ 1 min
- 4
Let the salsa sit for at least 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 5
Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top generously with the black bean and corn salsa.
⏱️ 3 min
- 6
Garnish each bowl with diced avocado and a dollop of sour cream or Greek yogurt, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Corn Salsa Bowls
Ingredients
For the Salsa
- 15 ounce black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned, drained
- 1/2 cup red onion, finely diced
- 1 jalapeño pepper, seeded and finely minced
- 1/2 cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Serving
- 2 cups cooked quinoa
- 1 avocado, diced
- 1/2 cup sour cream or Greek yogurt, optional
Instructions
- 1
Prepare the salsa: In a large bowl, combine the rinsed and drained black beans, corn kernels, diced red onion, minced jalapeño, and chopped cilantro.
⏱️ 5 min - 2
In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper to create the dressing.
⏱️ 2 min - 3
Pour the dressing over the black bean and corn mixture. Toss gently to combine all ingredients evenly.
⏱️ 1 min - 4
Let the salsa sit for at least 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
⏱️ 5 min - 5
Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top generously with the black bean and corn salsa.
⏱️ 3 min - 6
Garnish each bowl with diced avocado and a dollop of sour cream or Greek yogurt, if desired.
⏱️ 2 min