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Black Bean Corn Salsa
Dig into this black bean corn salsa with chips or add a couple spoonfuls to your favorite salad, bowl, or burrito. It's fresh and flavorful, and so easy to make.
Prep Time
20
minutes
minutes
Total Time
18
minutes
minutes
Servings
8
servings
Calories
85
kcal
Author
Rachel Gurk
Ingredients
1
can
(15 ounces) black or pinto beans, rinsed and drained
1
can
(15 ounces) corn, drained
(or 1 ½ cups fresh corn or frozen corn, thawed)
1 ½
cups
finely chopped roma tomatoes, seeds removed
(about 3 tomatoes)
¼
cup
finely diced red onion, finely diced
(about ¼ onion)
1
jalapeño pepper, seeds and ribs removed, finely diced
¼
cup
minced cilantro
(leaves and small stems)
2
tablespoons
fresh lime juice
(from 1 lime)
½
teaspoon
ground cumin
½
teaspoon
kosher salt
⅛
teaspoon
coarse ground black pepper
Instructions
In medium sized bowl, combine all ingredients.
Refrigerate until ready to serve.
Video
Notes
Makes 4 cups. Salsa will keep in the refrigerator for 5 days or can be frozen for up to two months.
If fresh tomatoes aren't available, substitute one can (14.5 oz.) diced tomatoes, drained well.
If desired, make this salsa with avocado. Add 1 or 2 diced avocados right before serving.
Nutrition
Serving:
0.5
cup
|
Calories:
85
kcal
|
Carbohydrates:
16
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
407
mg
|
Potassium:
329
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
428
IU
|
Vitamin C:
12
mg
|
Calcium:
27
mg
|
Iron:
1
mg