Ingredients (~6 servings)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14 oz) sweet corn kernels, drained
- 1 red bell pepper, diced
- 2 Tbsp jalapeño, diced
- 1/2 cup yellow onion, diced
- 1 Tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped
Mix Everything Together
In a medium bowl, combine the black beans, corn, bell pepper, jalapeño, and onion.
Add the lime juice, cumin, chili powder, and salt; stir to combine.
Fold in the cilantro last so it doesn’t get bruised.
Let the Flavors Come Together
Cover and refrigerate for at least 30 minutes before serving.
The onion mellows out and the spices distribute better after sitting for a bit.
This keeps well in the fridge for 3-4 days and actually gets better as it sits.
Southwestern Black Bean and Corn Salsa
This is a go-to side for tacos or grilled meats – it’s fresh, holds up well in the fridge, and takes 10 minutes to throw together. The lime juice and spices really make the canned ingredients taste bright and homemade.
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Ingredients
Ingredients (~6 servings)
- 1 can black beans 15 oz, rinsed and drained
- 1 can sweet corn kernels 14 oz, drained
- 1 red bell pepper diced
- 2 Tbsp jalapeño diced
- 1/2 cup yellow onion diced
- 1 Tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 cup fresh cilantro chopped
Instructions
- Combine black beans, corn, bell pepper, jalapeño, and onion in a medium bowl.
- Add lime juice, cumin, chili powder, and salt and stir to combine.
- Fold in cilantro.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Salad keeps well in the fridge for 3-4 days and improves as it sits.
