Black Bean Corn Salsa

Enjoy this easy-to-make, fresh and flavorful black bean and corn salsa. It’s the perfect addition to any Mexican-inspired meal!

Course Salad, Side Dish

Cuisine Mexican-inspired, Vegan

Keyword Black bean and corn salsa

Prep Time 10

Total Time 10

Servings Servings

Calories 158kcal

Equipment

Can opener
Cutting board
Knife
Measuring cups
Measuring spoons
Large mixing bowl

Ingredients

2 cups black beans (19oz/540 mL can drained and rinsed; 345 g)
2 cups corn (300 g), I use frozen corn
1 cup tomato , chopped (180 g)
⅓ cup onion , minced (38 g)
⅓ cup cilantro , minced (10 g)
1 clove garlic , minced
1 tablespoon oil , I use avocado oil
1 tablespoon lime juice , about ½ large lime
1 teaspoon sugar
¼ teaspoon salt

Instructions

Step 1: Prep Ingredients

Drain and rinse a can of black beans, then add to a large mixing bowl.
2 cups black beans
If using frozen corn, cook it in the microwave or a small pot on the stove. Drain away any excess water.
2 cups corn
Remove seeds from your tomato and finely chop it.
1 cup tomato
Mince the onion.
⅓ cup onion
Wash and mince some cilantro. I like to remove the large stems before I chop it.
⅓ cup cilantro
Mince a clove of garlic.
1 clove garlic
Juice a lime.
1 tablespoon lime juice

Step 2: Mix and Serve

Add all ingredients to the mixing bowl.
2 cups black beans, 2 cups corn, 1 cup tomato, ⅓ cup onion, ⅓ cup cilantro, 1 clove garlic, 1 tablespoon oil, 1 tablespoon lime juice, 1 teaspoon sugar, ¼ teaspoon salt
Stir until everything is mixed through.
Serve! You can serve right away or chill in the fridge for 20-30 minutes for best flavor.

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