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–+ servings
Corn and Black Bean Salsa

Corn and Black Bean Salsa

Enjoy a burst of flavor with Corn and Black Bean Salsa. This easy recipe is perfect for dips, tacos, and grilled chicken.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course Appetizer, Sauces and Dips, Snack
Cuisine Mexican
Servings 6 servings

Equipment

Pyrex bowls
Pyrex Glass Mixing Bowl
Silicon Spoon
Silicone Mixing Spoon

Ingredients
  

  • 1 15 oz can corn, drained
  • 1 15 oz can black beans, drained and rinsed
  • 1 small Vidalia onion finely chopped (about ½ cup)
  • 1 medium tomato diced (or ½ cup cherry tomatoes, quartered)
  • ¼ cup fresh cilantro chopped (or parsley, if preferred)
  • Juice of 1 lime or 2 tablespoons bottled lime juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ½ teaspoon cumin optional, for a warm, smoky touch

Instructions
 

  • In a large bowl, combine the corn, black beans, chopped Vidalia onion, tomato, and cilantro.
  • Drizzle with olive oil and lime juice. Sprinkle in the salt, pepper, and cumin (if using).
  • Toss everything together until well mixed.
  • Refrigerate for at least 15–30 minutes to let the flavors blend.
  • Taste before serving and adjust seasoning if needed.

Nutrition

Serving: 0.25cup
Keyword Corn and Black Bean Salsa
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