Black Bean Salsa
This Black Bean Salsa recipe is fresh, colorful, and delicious. This simple and versatile recipe is made with canned black beans, corn, tomato, onion, cilantro, and lime. Serve it as a dip with chips, as a topper for tacos, or even as a party appetizer.
Ingredients
- 2 15-ounce cans black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 4 Roma tomatoes, diced
- ½ red onion, diced
- ¾ cup cilantro, chopped
- 2 limes, juiced
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- salt and pepper to taste
Instructions
- In a large bowl, mix together the black beans, corn, tomatoes, red onion, cilantro, lime, garlic powder and cumin. Toss.
- Salt and pepper to taste.
- Serve with chips or as a side dish.
Notes
Storage & Leftovers
Store any leftovers of the Black Bean Salsa in an airtight container in the fridge for up to five days.
Make Ahead
Yes, Black Bean Salsa with corn is actually a great dish to make ahead of time. The flavors start to combine after sitting in the fridge. The hearty black beans hold up to being it a day ahead.
Nutrition
Calories: 83kcalCarbohydrates: 18gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 208mgPotassium: 337mgFiber: 5gSugar: 1gVitamin A: 373IUVitamin C: 13mgCalcium: 32mgIron: 1mg
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