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Black Bean and Corn Salsa

Black Bean and Corn Salsa

Fresh, flavorful, and effortlessly delicious Black Bean and Corn Salsa.
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Course: Salsa
Ingredients Method Notes

Ingredients
  

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained (frozen or fresh can also be used)
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped bell pepper (any color, red or green recommended)
  • 1/4 cup chopped fresh cilantro
  • 1-2 jalapeños, finely minced (seeds and membranes removed for less heat, optional)
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder (or to taste)
  • Salt and freshly ground black pepper to taste

Method
 

  1. Combine the rinsed and drained black beans, drained corn, finely chopped red onion, finely chopped bell pepper, chopped fresh cilantro, and finely minced jalapeños (if using) in a large bowl.
    1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained (frozen or fresh can also be used), 1/2 cup finely chopped red onion, 1/2 cup finely chopped bell pepper (any color, red or green recommended), 1/4 cup chopped fresh cilantro, 1-2 jalapeños, finely minced (seeds and membranes removed for less heat, optional)
  2. In a separate small bowl, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, salt, and freshly ground black pepper.
    2 tablespoons fresh lime juice (from about 1 lime), 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder (or to taste), Salt and freshly ground black pepper to taste
  3. Pour the dressing over the bean and corn mixture and toss gently to combine.
  4. Taste and adjust seasonings as needed. Serve immediately or chill for later.

Notes

This salsa is best served fresh.