Black Bean and Corn Salsa
This Black Bean and Corn Salsa is fresh, colorful, and super easy to make. It works as a snack, side, or topping for tacos, salads, and rice bowls. Perfect for busy families and teen-approved.
Servings 6
Ingredients
- 1 can black beans , drained and rinsed
- 1 cup corn fresh, canned, or thawed from frozen
- 1 red bell pepper , diced
- 1 small onion , finely chopped
- 1-2 jalapeños , minced optional for spice
- 1 tomato chopped
- 1/2 cup fresh cilantro , chopped
- Juice of 1 lime
- 1-2 tablespoons olive oil
- Salt to taste
- Black Pepper to taste
Instructions
- In a large bowl, combine black beans, corn, red bell pepper, red onion, and jalapeños. Stir to mix everything evenly.
- Squeeze in the juice of one lime and drizzle olive oil over the mixture. Stir to coat all the ingredients.
- Add salt, pepper, and chopped cilantro. Stir gently and taste. Adjust lime juice, salt, or pepper if needed.
- You can serve immediately or cover and chill in the fridge for 30 minutes to let flavors meld together.
Notes
Tips
- Chop veggies ahead of time for quicker meal prep.
- Keep lime juice separate if preparing a day in advance to keep flavors fresh.
- Use clean utensils every time you scoop to prevent spoilage.
- Stir before serving if stored in the fridge to redistribute juices.
Variations
- Add cherry tomatoes for extra sweetness and color.
- Sprinkle a pinch of cumin or smoked paprika for a warm flavor.
- Use roasted corn instead of raw or canned for a smoky taste.
- Add diced avocado right before serving for creaminess.