Black Bean Corn Salsa
Black bean corn salsa with tomatoes, red onion, jalapeño, and cilantro tossed in lime juice and cumin. Serve as a dip with tortilla chips or spoon it over tacos, grilled chicken, or fish. Ready in 5 minutes. Gluten-free, dairy-free, and vegan.
Print Recipe
Pin Recipe
Rate this Recipe
Ingredients
- 15 oz black beans - rinsed and drained
- 2 cups corn - fresh, canned, or frozen (about 4 ears if using fresh or a 15oz can of corn)
- 1 cup diced tomatoes - seeded and diced (about 2 medium)
- 1/2 cup diced red onion - from 1/2 small red onion
- 1 cup diced red bell pepper - from 1 bell pepper
- 1 jalapeño pepper - seeded and finely chopped
- 1/4 cup cilantro - finely chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Combine 15 oz black beans, 2 cups corn, 1 cup diced tomatoes, 1/2 cup diced red onion, 1 cup diced red bell pepper, 1 jalapeño pepper, and 1/4 cup cilantro in a large bowl.
- Add 2 tablespoons fresh lime juice, 1/2 teaspoon cumin, and 1/2 teaspoon kosher salt. Stir to combine. Taste and adjust salt as needed.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Corn: Fresh corn has the best flavor, but canned or frozen works. Drain canned corn or thaw frozen before using.
- Salt: Taste the salsa with a chip before adding more salt. Tortilla chips are often salty on their own.
- Storage: Keeps refrigerated for up to 4 days. Stir before serving.
Nutrition
Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 78mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 0.3mg
