Black Bean and Corn Salsa
Corn and Black Bean Salsa takes your typical salsa-and-chips appetizer to the next level. Instead of a sad, watery tomato-based salsa, this recipe is made with black beans, corn, and fresh vegetables, all tossed together with zesty lime juice. Perfect for picnics, backyard barbecues, or even school lunches!
Servings: 6 servings
Calories: 203kcal
Equipment
- 1 Large mixing bowl
Ingredients
- 15 ounces black beans, drained and rinsed
- 15 ounces whole kernel corn, drained
- 1 Tablespoon olive oil
- 1 tomato diced
- 1 bell pepper diced
- ½ red onion diced
- 2 cloves garlic minced
- 2 Tablespoons fresh parsley chopped
- 2 limes juiced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, stir together all the ingredients. Chill in the fridge until ready to serve.15 ounces black beans, drained and rinsed, 15 ounces whole kernel corn, drained, 1 Tablespoon olive oil, 1 tomato, 1 bell pepper, ½ red onion, 2 cloves garlic, 2 Tablespoons fresh parsley, 2 limes, Salt and pepper
- The salsa can be stored in an airtight container in the fridge for up to 3 days.
Notes
If fresh corn is in season, that would be a delicious substitute— just cut it off the cob and toast it for 5 minutes in a skillet with a tablespoon of butter or olive oil before adding it to the rest of the ingredients.
If you prefer cilantro, feel free to substitute the parsley out!
If you prefer cilantro, feel free to substitute the parsley out!
Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 37g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 544mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1106IU | Vitamin C: 41mg | Calcium: 38mg | Iron: 2mg