Description
This vibrant Corn and Black Bean Salsa combines fresh ingredients for a delicious side dish or appetizer.
Ingredients
Scale
- 1 ½ tablespoons olive oil
- 3 cups yellow corn kernels (fresh or thawed)
- 1 teaspoon cumin
- ½ teaspoon salt (or to taste)
- 2 (15 oz) cans black beans (drained and rinsed)
- 2 cups tomatoes (diced, about 3 medium tomatoes)
- 1 cup red onion (chopped, about ¼ large red onion)
- 1 jalapeño (chopped)
- 1 bunch fresh cilantro (finely chopped)
- 3 tablespoons fresh lime juice (or more to taste, about 1 ½ limes)
- ½ teaspoon salt (or to taste)
Instructions
- Set a medium skillet over medium-high heat. Heat oil until hot. Add corn and roast on the skillet until hot and fragrant, about 3 minutes.
- Reduce heat to medium and stir in cumin and salt. Stir and cook for about 1 minute.
- Transfer corn to a plate, arranging corn in a single layer for quicker cooling. Chill corn in the refrigerator until completely cooled.
- Wash and chop all veggies while corn cools.
- Once completely cooled, add roasted corn and all Salsa ingredients to a large bowl: black beans, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir until well mixed.
- Adjust lime juice and salt to taste.
- Serve with baked tortilla chips and mushroom quesadillas or cheese quesadillas.
Notes
- This salsa can be served as a dip with tortilla chips or as a topping for grilled meats.
- Adjust the spiciness by adding more or less jalapeño.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stirring
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg