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)
Ingredients
- 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)
Instructions
- 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.)
Notes
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.
Nutrition Per Serving (Estimate)
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