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Black Bean and Corn Salsa

A vibrant and zesty salsa made with black beans, sweet corn, and zesty lime juice, perfect for dipping or as a side dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Side, Snack
Cuisine: American, Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 15 oz corn, drained (or 1.5 cups frozen corn)
  • 1 medium red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 2 limes Juice of 2 limes
  • 1 teaspoon ground cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by rinsing and draining the black beans and corn. Chop your bell pepper, red onion, and cherry tomatoes into small, bite-sized pieces. Don’t forget to chop up that fresh cilantro!
  2. In a large mixing bowl, combine the black beans, corn, diced bell pepper, red onion, cherry tomatoes, and cilantro.
  3. Squeeze the juice of two limes over the mixture. Add ground cumin, and a pinch of salt and pepper according to your taste.
  4. Gently toss your salsa until all the ingredients are evenly coated in lime juice and spices. Taste and adjust seasoning as needed.
  5. For the best flavor, let your salsa chill in the refrigerator for at least 30 minutes before serving.

Notes

Use fresh ingredients whenever possible to enhance the flavor. Consider adding diced jalapeños for extra spice, and hold off on adding fresh avocado until ready to serve to prevent browning.