Corn and Black Bean Salsa

A vibrant, refreshing salsa that combines the sweetness of corn with the heartiness of black beans, the juiciness of tomatoes, and the zest of fresh cilantro, all brought together with a splash of lime juice. Perfect as a dip with tortilla chips or as a flavorful topping for your favorite tacos.

Prep time: 20 minutes
Cook time:
Serves: 6

Ingredients

2 cups fresh corn kernels

1 can (15 oz) black beans, drained and rinsed

1 cup cherry tomatoes, quartered

1/2 cup red onion, finely chopped

1 jalapeño pepper, seeded and minced

1/4 cup fresh cilantro, chopped

2 tablespoons fresh lime juice

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. In a large mixing bowl, combine the fresh corn kernels, black beans, cherry tomatoes, red onion, jalapeño pepper, and cilantro.

2. Drizzle the lime juice and olive oil over the mixture.

3. Add salt and black pepper to taste.

4. Gently toss all ingredients together until well mixed.

5. Let the salsa sit for at least 30 minutes to allow the flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

This salsa is best served cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.