Description
A fresh and zesty corn and black bean salsa that’s perfect for dipping or as a topping for tacos and grilled meats.
Ingredients
Scale
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium red bell pepper, diced
- 1/2 medium red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the corn, black beans, red bell pepper, red onion, jalapeño, and cilantro.
- In a separate small bowl, whisk together the lime juice, ground cumin, salt, and pepper.
- Pour the dressing over the salsa and mix well to combine.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
Notes
- For extra flavor, let the salsa sit for at least 30 minutes before serving.
- Serve with tortilla chips, on tacos, or as a side dish with grilled meats.
- Prep Time: 10
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican