Cilantro Black Bean and Corn Salsa
A fresh and vibrant salsa bursting with flavor from black beans, corn, and zesty lime juice, perfect for chips or tacos.
Ingredients
For the Base
- 15 oz black beans Canned, drained and rinsed
- 11 oz corn Canned or fresh
- 1 medium bell pepper Finely diced into 1/4-inch pieces
- 1/2 medium onion Finely minced
- 1 medium jalapeño Seeds removed and finely minced
For the Sauce
- 1/2 tsp garlic powder
- 1 1/4 tsp salt
- 4 tbsp lime juice Freshly squeezed
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1 tsp honey Can substitute with agave or maple syrup
To Serve
- 1/3 cup cilantro Chopped
Instructions
Preparation
- Drain and rinse both the black beans and corn under cold water in a fine-mesh strainer. Shake gently to remove excess liquid, then set aside in a large mixing bowl.
- While the beans and corn drain, finely dice the bell pepper into 1/4-inch pieces. Finely mince the onion and jalapeño, ensuring to remove the seeds first to control the heat level.
Combining Ingredients
- In a small bowl, whisk together lime juice, olive oil, garlic powder, cumin, salt, and honey until the honey dissolves completely.
- Add the diced bell pepper, minced onion, and jalapeño to the bowl with beans and corn. Pour the dressing over the mixture and stir gently to coat all ingredients evenly.
- Fold in the cilantro last to keep its flavor and texture intact.
Serving
- Allow the salsa to sit for 30 to 60 minutes at room temperature before serving, allowing the flavors to meld beautifully.
Notes
Serve with tortilla chips, use as a topping for tacos, or pair with grilled meats.