Black Bean and Corn Salsa
A colorful black bean salsa with garlic-lime dressing. Great made ahead of time, and can be enjoyed as a chip dip, side dish, or salad!
Servings6 (2/3 cup side servings)
- 15 oz. can black beans
- 1 cup cooked sweet corn (or grilled/roasted)
- 1 orange bell pepper
- 5 oz. grape/cherry tomatoes
- 1/3 cup red onion (or green onion for milder flavor)
- 1/3 cup fresh cilantro, roughly chopped
- Optional: jalapeño, avocado
For the garlic-lime dressing:
- 3 Tbsp. fresh lime juice (about 1 1/2 limes)
- 1 clove minced garlic
- 1 tsp. agave
- 1/4 tsp. ground cumin (more to taste)
- 1/8 tsp. salt (more to taste)
Make the dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.
Finely dice bell pepper and tomatoes. (I try to dice them about the size of the corn kernels.) Very finely dice red onion. Roughly chop cilantro, stems removed.
In a medium mixing bowl, add black beans (rinsed and drained), corn, bell pepper, tomatoes, onion, and cilantro.
Pour dressing over top and toss well to combine. Adjust flavors/seasonings if desired. (Though flavors will slightly enhance after refrigerating.)
Can serve immediately, but tastes best after it chills for at least an hour.
Be sure to stir before serving as dressing tends to settle at the bottom. (This is also great topped with avocado right before serving.)
Yield: Recipe makes about 4 cups.
Serving: Enjoy as a chip dip, salad, on tacos, burrito bowls, fajitas, other Mexican-style dishes, etc. Or add it to breakfast dishes like tofu scramble or breakfast burritos.
Calories: 111 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 398 mg | Fiber: 6 g | Sugar: 4 g | Vitamin A: 872 IU | Vitamin C: 37 mg | Calcium: 35 mg | Iron: 2 mg