Black Bean Salsa

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5 from 1 vote

A versatile recipe, Black Bean Salsa can top a salad, a dip or relish for tacos!

Course Appetizer, Appetizer - dip, Salad, Side Dish

Cuisine American/Southern, Mexican, Tex-Mex

Keyword black beans, corn, dip, salad, salsa, side dish

Prep Time 5

Cook Time 1

Servings servings

Calories 63kcal

Author Paula

Ingredients

15 ounce black beans drained and rinsed
11 ounce shoepeg corn drained
10 ounce tomatoes and green chiles about half the liquid drained from them
¼ cup jalapeno pepper diced, fresh or pickled (omit or use less if you don't like spicy)
½ cup green onions sliced
¼ cup fresh cilantro chopped
1 medium lime zested and juiced, about 2 Tablespoons
⅛ teaspoon salt if desired to taste
⅛ teaspoon black pepper
⅛ teaspoon ground cumin
⅛ teaspoon paprika

Instructions

Drain and rinse black beans.
Drain corn. Drain half the liquid off the tomatoes and green chiles.
In a large bowl, combine all ingredients.
Gently stir and refrigerate until chilled or serve right away.
Store any leftovers in the refrigerator. They'll be good for a couple of days.

Notes

*I prefer fresh, organic tomatoes (1 or 2 depending on size) if they're in season and fresh jalapeno (1 or 2, seeded and diced). If you use fresh tomatoes and jalapeno use 3 T lime juice.

Nutrition