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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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Prep Time: 10 minutes
Resting Time: 30 minutes
Total Time: 40 minutes

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.