Black Bean and Corn Salsa: A Tasty Appetizer
This vibrant, fresh salsa blends black beans, corn, and veggies into a zesty dip that’s perfect for any gathering. Ready in just 15 minutes, it’s healthy, satisfying, and packed with flavor.
Equipment
- - Large mixing bowl (ceramic or glass)
- - Sharp chef’s knife
- - Cutting board
- - Measuring spoons and cups
- - Optional: Food processor, mandoline slicer, kitchen scale
Ingredients
- - 2 cans 15 oz black beans, drained and rinsed
- - 3 ears of corn kernels removed
- - 1 cup cherry tomatoes diced
- - 1 red bell pepper chopped
- - 1 medium red onion minced
- - 1–2 fresh jalapeños chopped
- - 2 garlic cloves minced
- - ⅓ cup fresh lime juice
- - 2 tbsp olive oil
- - 1 tsp cumin
- - Salt and black pepper to taste
- - ¼ cup fresh cilantro chopped
Instructions
- Drain and rinse the black beans thoroughly.
- Remove kernels from the corn and chop the cherry tomatoes, red bell pepper, and red onion.
- In a large bowl, mix the black beans, corn, tomatoes, bell pepper, onion, jalapeños, and garlic.
- Add the lime juice, olive oil, cumin, salt, and black pepper.
- Stir gently to combine. Taste and adjust seasoning if needed.
- Fold in fresh cilantro for a burst of herbal flavor.
- Chill for 30–60 minutes in the fridge before serving for the best flavor.