Zesty Black Bean Corn Salsa
Whether you're looking for a healthy snack, a party-pleasing dip, or a versatile topping, this recipe for Black Bean Corn Salsa has got you covered. Enjoy!
Ingredients
- 1 can 15 oz black beans, drained and rinsed
- 2 cups fresh corn kernels from about 2-3 ears of corn or 1 can (15 oz) corn, drained
- 2 medium tomatoes diced (about 1 cup)
- ½ medium red onion finely diced (about 1/2 cup)
- 1-2 jalapeño peppers seeded and finely chopped (adjust to taste)
- ¼ cup fresh cilantro chopped
- Juice of 2 limes about 1/4 cup
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt to taste start with 1/2 teaspoon
- Optional: 1 ripe avocado diced (for added creaminess)
Instructions
- Proper bean preparation: Start by rinsing and draining your black beans. This removes excess starch and sodium, leaving you with perfectly prepped beans.
- To cook or not to cook: When it comes to corn, you've got options! Raw corn offers a crisp sweetness, while grilled corn adds a smoky depth. Try both and see which you prefer!
- Chopping tips: Aim for uniform pieces to ensure every bite is perfectly balanced. A sharp knife is your best friend here!
- The art of flavor layering: Start with your beans and corn, then add onions, tomatoes, and jalapeños. Finish with cilantro, lime juice, and seasonings. This order helps the flavors meld beautifully.
- Marination time: Let your salsa sit for at least 30 minutes before serving. Trust me, it's worth the wait – the flavors will thank you!