Black Bean Corn Salsa
A vibrant, healthy, and fast ingredient black bean corn salsa perfect for dipping or as a side dish.
Equipment
- 1 Large mixing bowl
- 1 Chef's knife
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, canned, or thawed frozen)
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1 cup cherry tomatoes, quartered
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse and drain the black beans and corn. Finely dice the red onion, tomatoes, and jalapeño. Chop the fresh cilantro.
- Add all the prepped vegetables and beans into a large mixing bowl.
- Squeeze the fresh lime juice and olive oil over the top. Add a pinch of salt and black pepper to taste.
- Toss everything together until evenly coated. For the best flavor, let the salsa rest in the refrigerator for at least 30 minutes before serving.
