Black Bean Corn Salsa
Ingredients
- 15 oz can corn drained
- 15 oz can black beans rinsed and drained
- 14.5 oz can diced fire-roasted tomatoes drained
- Juice of 1 lime
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 jalapeño diced
- 1/4 red onion diced
- 1/3 cup chopped cilantro
Instructions
Prepare the Ingredients:
- Drain the can of corn and pour the kernels into a large mixing bowl.
- Rinse and drain the black beans, then add them to the bowl with the corn.
- Drain the diced fire-roasted tomatoes and add them to the bowl.
Mix the Salad:
- Add the juice of 1 lime to the corn, beans, and tomatoes.
- Season the mixture with salt and pepper.
- Add the diced jalapeño and red onion to the bowl. Adjust the amount of jalapeño based on your preferred level of spiciness.
- Gently fold in the chopped cilantro until everything is well combined.
Let It Marinate:
- For the best flavor, cover the salad and let it marinate in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Serve:
- Enjoy this salad as a side dish, a topping for tacos or grilled meats, or even as a dip with tortilla chips.
Video
Notes
Used 1/2 c per butrito bowl= 73 calories
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