Description
A vibrant and flavorful Black Bean and Corn Salsa made with fresh vegetables and spices, served with crispy tortilla chips. This easy, no-cook vegan appetizer is perfect for parties, snack time, or as a topping for tacos and grilled dishes.
Ingredients
Black Bean & Corn Salsa
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 cup cherry tomatoes, diced
- 1/2 red bell pepper, finely chopped
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For Serving
- Tortilla chips
Instructions
- Combine ingredients: In a large bowl, mix together the black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño, and cilantro until evenly distributed.
- Add dressing and seasoning: Drizzle the lime juice and olive oil over the mixture. Sprinkle ground cumin, salt, and pepper on top, then toss thoroughly to coat all ingredients with the flavors.
- Chill and meld flavors: Cover the bowl and refrigerate for at least 30 minutes to allow the ingredients to blend and flavors to intensify.
- Serve: Serve the salsa chilled or at room temperature alongside tortilla chips for dipping.
Notes
- Add diced avocado just before serving for extra creaminess and flavor.
- For a smoky twist, use grilled corn instead of canned sweet corn.
- This salsa works wonderfully as a topping for tacos, grilled chicken, or salads.
