Black Bean and Corn Salsa
Black Bean Corn Salsa by far a summer must have and a winter absolutely. It combine great fresh flavors and can be a delicious accompaniment to any meal or as a quick snack. You can add additional ingredients, more heat or more vegetables to make it your very favorite go to salsa.
Servings: 8
Ingredients
Vinaigrette:
- 2 tablespoons olive oil
- Finely grated zest of 1 medium lime
- 1 juice lime medium
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- For the Black Bean Salsa:
Black Bean and Corn Salsa:
- 15 oz black beans canned, drained and rinsed
- 3 clove garlic minced
- 2 Roma or plum tomatoes seeded and diced
- 1 orange bell pepper seeded and diced small
- 1/2 jalapeño pepper seeded and minced
- 1/4 red onion small dice
- 1 cup fresh or thawed frozen corn kernels
- Chopped fresh cilantro to taste
Instructions
- Make the vinaigrette: Place all the ingredients in a large bowl and whisk until well-combined.
- Make the Black Bean Salsa: Add the black beans, garlic, tomatoes, bell pepper, jalapeño, red onion, and corn to the bowl of dressing and toss until well-coated. Refrigerate for at least 1 hour, then toss again and garnish with cilantro. Serve with tortilla chips, on a salad, or in a tortilla.
Notes
Storage: Refrigerate leftovers in a covered container for up to 1 week.
Make ahead: The vinaigrette can be made up to 2 days in advance and stored an airtight container in the refrigerator.