Black Bean and Corn Salsa Recipe
This black bean and corn salsa is so flavorful and refreshing. It takes only 5 minutes and has been my favorite salsa recipe. Bonus: it’s bright and colorful, and you can serve it as a dip, topping, or side dish!
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 cup corn kernels canned, fresh, or frozen
- ¼ teaspoon cumin powder
- 2 large Roma tomatoes
- 1 can black beans drained and rinsed
- 1 Jalapeño seeded and roughly chopped
- ½ medium red onion diced
- ¼ cup cilantro chopped
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon sugar optional
- salt to taste
Instructions
- Add oil to a large skillet over medium-high heat. Once hot, add the drained corn and cumin, stir to combine. Cook for about 2 minutes if you use canned or frozen corn. (Cook for about 5 minutes if you use fresh corn). Transfer the corn to a flat plate and let the corn cool down.
- Cut tomatoes in half. Then scoop out the seeds and the gel-like substance surrounding them. Dice the tomatoes into small cubes. You don’t need to peel the skin.
- Place all of the ingredients into a large mixing bowl. Mix well until combined.
- Taste and add more salt, sugar, or jalapeño if needed!
- Store the salsa chill in the fridge for 30 minutes or more to help the flavors to develop. Serve with tortilla chips, and enjoy!
- This salsa can last up to 3 days in the fridge.
Notes
- What types of canned black beans should I use? You can use a can of regular black beans that you’ll find in most grocery stores. Some are in plain water and some are in seasoned sauce. If you use seasoned black beans, be sure to rinse them thoroughly first.
Nutrition
Calories: 107kcal | Carbohydrates: 10g | Net Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 88mg | Potassium: 169mg | Fiber: 2g | Sugar: 4g | Vitamin A: 386IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 0.4mg