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  • Vegan Recipes
    • Breakfast
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    • Appetizer
    • Gluten Free
  • Vegan Nutrition
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Black Bean and Corn Salsa

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Black Bean and Corn Salsa Recipe Vegan Gluten Free

I could easily eat a bowlful of this black bean and corn salsa. Maybe that’s weird but maybe it’s just that this recipe is so tasty!

This black bean and corn salsa is a perfect compliment to any Mexican dish. It is bright and fresh with great flavour and lots of great nutrition! Beans are a great source of plant-based protein and fibre. Tomatoes are packed full with tasty antioxidants from their bright red colour! The cilantro also adds a great nutrition boost.

Please note: This post contains affiliate links (including Amazon Associates) and as such, I earn from qualifying purchases.

Here I’ve used a white onion, but you can also use a red onion. The more colourful a vegetable, the more antioxidants it tends to have. So if you are looking to optimize your nutrition, a simple switch from white to red onions could be beneficial!

It’s best to let this sit for 1-2 hours before serving. The flavours will marinate together and it will become even tastier.

Try it on it’s own with some tortilla chips. Or add it to some quinoa tacos to make a perfectly balanced whole-food, plant-based meal. It’s also great with avocado in it, just wait and chop the avocado prior to serving. Let me know in the comments below your favourite way to make salsa!

Black Bean and Corn Salsa Recipe Vegan Gluten Free
Black Bean and Corn Salsa Recipe Vegan Gluten Free
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Black Bean and Corn Salsa

Simple, easy and healthy black bean and corn salsa. This recipe is the perfect addition to any Mexican meal.
Course Salad, Side Dish
Cuisine Mexican
Keyword Black bean and corn salsa
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 Cups of salsa
Calories 182kcal

Equipment

  • Cutting Board
  • Knife
  • Large bowl

Ingredients

  • 540 mL/ 19 oz can black beans rinsed and drained
  • 1 ½ C corn kernels
  • ⅓ C onion finely diced
  • ½ C cilantro , chopped (or more to taste)
  • 2 ½ C tomato , diced
  • 1 tsp sugar
  • ½ tsp salt or to taste
  • Juice of 1 lime about 1 tbsp

Instructions

  • Rinse and drain the beans.
  • If using frozen corn kernels, place them in a bowl with water and microwave for 1-2 minutes or cook them on a stove. Drain away the water.
  • Chop the onion, cilantro and tomato.
  • Toss everything together.
  • Serve with any taco filling, like my quinoa tacos, or with tortilla chips!

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Recipe nutrition analysis only considers the black bean and corn salsa, not tortilla chips or anything else used to serve.

Nutrition

Serving: 1Cup of Salsa (1/6 of recipe) | Calories: 182kcal | Carbohydrates: 37g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 547mg | Potassium: 654mg | Fiber: 12g | Sugar: 5g | Vitamin A: 801IU | Vitamin C: 16mg | Calcium: 75mg | Iron: 3mg

Filed Under: Vegan and Gluten Free Recipes, Vegan Recipes Tagged With: Cilantro, Herbs and spices, Legumes, Mexican, Plant-based protein, Vegetables

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About Lettuce Veg Out

Nicole Stevens, Registered Dietitian and Owner of Lettuce Veg Out

Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

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