Corn Black Bean Salsa Recipe
A vibrant and refreshing Corn Black Bean Salsa combining sweet corn, hearty black beans, and fresh vegetables tossed in a zesty lime and lemon dressing. Perfect as a dip, topping, or side dish for a variety of meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Salad/Dip
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Ingredients
- 2 cups frozen corn, thawed
- 1 cup black beans, drained and rinsed
- 1/4 cup cilantro, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh jalapeño, finely diced (optional)
- 1/4 cup red bell pepper, finely diced
- 2 tsp lime juice
- 2 tsp lemon juice
- 1/2 tsp salt
Instructions
- Combine Ingredients: In a large mixing bowl, add the thawed corn, rinsed black beans, chopped cilantro, red onion, jalapeño (if using), and red bell pepper. Mix the ingredients thoroughly to ensure they are evenly distributed.
- Add Dressing and Seasoning: Pour the lime juice and lemon juice over the vegetable mixture, then sprinkle in the salt. Stir well again to coat all ingredients with the citrus juices and seasoning.
- Chill: Cover the bowl with plastic wrap or transfer the salsa into an airtight container. Refrigerate the salsa for at least 30 minutes to allow the flavors to meld. For best results, chill overnight.
- Serve: After chilling, give the salsa a final stir and serve it chilled as a flavorful dip with chips, a fresh topping for tacos, or a side salad.
Notes
- For extra heat, add more jalapeño or include some diced serrano peppers.
- Black beans can be substituted with pinto beans or kidney beans if desired.
- This salsa keeps well in the refrigerator for up to 3 days.
- For a smoother texture, pulse the salsa slightly in a food processor for a chunkier salsa style.
- Use fresh corn when in season for added sweetness and texture.
Find it online: https://bitezly.com/corn-black-bean-salsa-recipe/
