Black Bean and Corn Salsa
Simple, easy and healthy black bean and corn salsa. This recipe is the perfect addition to any Mexican meal.
Servings 6 Cups of salsa
- 540 mL/ 19 oz can black beans rinsed and drained
- 1 1/2 C corn kernels
- 1/3 C onion finely diced
- 1/2 C cilantro , chopped (or more to taste)
- 2 1/2 C tomato , diced
- 1 tsp sugar
- 1/2 tsp salt or to taste
- Juice of 1 lime about 1 tbsp
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!