Load up your favorite bowl or tortilla chips with this fresh & tasty Black Bean and Corn Salsa recipe! It's healthy, versatile & EASY to make in 10 minutes!
2cupscorn kernelsfresh, frozen or canned (drained & rinsed)
15.5ouncesblack beanscanned - drained & rinsed
½cupred oniondiced
¼cupcilantrochopped
1jalapenoseeded & minced
1tablespoonlime juice
½teaspoonblack pepper
¼teaspoonground cumin
¼teaspoonkosher salt
Instructions
Add the corn kernels to a cast iron skillet on the stove over high heat, cook for 4-6 minutes or until the corn becomes slightly charred.
In a large bowl, combine the corn, black beans, red onion, cilantro and jalapeno.
Add the lime juice, black pepper, cumin and salt.
Stir everything together and serve immediately or cover and store in the refrigerator until ready to serve.
Notes
Fresh corn can also be charred on the grill over high heat, instead of on the stovetop. Once the ears of corn are grilled, use a sharp knife to remove the kernels from the corn cobs.
This salsa can be made ahead of time and will stay good in the refrigerator for up to 5 days.