Black Bean and Corn Salsa
A vibrant, no-cook salsa loaded with black beans, sweet corn, tomato, red onion, and cilantro, brightened with lime juice and a hint of cumin. Ready in minutes and endlessly scoopable.
Ingredients
- 2 cans canned black beans, rinsed, drained
- 2 cups frozen corn kernels (thawed) or canned corn, drained
- 4 Roma tomatoes, seeded, diced
- 1/2 red onion, finely diced
- 1 jalapeno, seeded, minced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 8 oz tortilla chips (for serving)
Instructions
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1
In a large bowl, combine 2 cans rinsed, drained canned black beans, 2 cups drained frozen corn kernels (thawed) or canned corn, 4 seeded, diced Roma tomatoes, 1/2 finely diced red onion, 1 seeded, minced jalapeno, and 1/4 cup chopped fresh cilantro.
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2
In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt.
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3
Pour the dressing over the salsa ingredients and toss gently to coat. Taste and adjust seasoning with additional salt or lime juice as needed.
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4
Let the salsa sit for at least 10 minutes so the flavors can meld. Serve with 8 oz tortilla chips (for serving).