Easy Black Bean Salsa recipe

Julie Wunder

This Black Bean Salsa recipe is fresh, colorful, and delicious. This crazy simple and versatile recipe is made with canned black beans, corn, tomato, onion, cilantro, and lime. Serve it as a dip with chips, as a topper for tacos, as a mix-in for salads, or even as a fabulous party appetizer.

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Prep Time 10

Total Time 10

Course Appetizer, Dinner

Cuisine Mexican

Servings

Calories 83 kcal

Ingredients

2 15-ounce cans black beans, rinsed and drained
1 cup frozen corn, thawed
4 Roma tomatoes, diced
½ red onion, diced
¾ cup cilantro, chopped
2 limes, juiced
½ teaspoon garlic powder
½ teaspoon cumin
salt and pepper to taste

Instructions

In a large bowl, mix together the black beans, corn, tomatoes, red onion, cilantro, lime, garlic powder and cumin. Toss.
Salt and pepper to taste.
Serve with chips or as a side dish.

Notes

How to Serve:

As a dip with chips.
In a salad.
As a topping for any Mexican dish including tacos or quesadilla.
Elevate a baked potato with this on top!
On nachos.
Eat it with a fork as a side dish.

Store any leftovers in an airtight container in the fridge for up to five days.

Nutrition

Calories: 83kcalCarbohydrates: 18gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 208mgPotassium: 337mgFiber: 5gSugar: 1gVitamin A: 373IUVitamin C: 13mgCalcium: 32mgIron: 1mg

Keyword Black Bean Salsa, Corn Black Bean Salsa

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