Spicy Corn and Black Bean Salsa
Spicy Corn and Black Bean Salsa
Ingredients
For the Salsa
- 1 can black beans, 15-ounce, rinsed and drained
- 1 1/2 cups frozen corn, thawed
- 1/4 red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare your ingredients: Rinse and thoroughly drain the canned black beans. Thaw the frozen corn. Finely dice the red onion and red bell pepper. Carefully seed and mince the jalapeño (wear gloves if sensitive). Chop the fresh cilantro.
⏱️ 5 min
- 2
Combine the main ingredients: In a large mixing bowl, add the rinsed black beans, thawed corn, diced red onion, diced red bell pepper, minced jalapeño, and chopped cilantro.
⏱️ 3 min
- 3
Add the dressing and seasonings: Pour the freshly squeezed lime juice and olive oil over the ingredients in the bowl. Sprinkle in the ground cumin, chili powder, salt, and freshly ground black pepper.
⏱️ 2 min
- 4
Mix and chill: Gently stir all the ingredients together until they are well combined and evenly coated with the dressing and spices. For the best flavor, cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld and deepen.
⏱️ 5 min
- 5
Serve: Serve your spicy corn and black bean salsa chilled. It's excellent with tortilla chips, as a vibrant topping for tacos, burritos, grilled chicken, or fish.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Corn and Black Bean Salsa
Ingredients
For the Salsa
- 1 can black beans, 15-ounce, rinsed and drained
- 1 1/2 cups frozen corn, thawed
- 1/4 red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare your ingredients: Rinse and thoroughly drain the canned black beans. Thaw the frozen corn. Finely dice the red onion and red bell pepper. Carefully seed and mince the jalapeño (wear gloves if sensitive). Chop the fresh cilantro.
⏱️ 5 min - 2
Combine the main ingredients: In a large mixing bowl, add the rinsed black beans, thawed corn, diced red onion, diced red bell pepper, minced jalapeño, and chopped cilantro.
⏱️ 3 min - 3
Add the dressing and seasonings: Pour the freshly squeezed lime juice and olive oil over the ingredients in the bowl. Sprinkle in the ground cumin, chili powder, salt, and freshly ground black pepper.
⏱️ 2 min - 4
Mix and chill: Gently stir all the ingredients together until they are well combined and evenly coated with the dressing and spices. For the best flavor, cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld and deepen.
⏱️ 5 min - 5
Serve: Serve your spicy corn and black bean salsa chilled. It's excellent with tortilla chips, as a vibrant topping for tacos, burritos, grilled chicken, or fish.