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Corn and Black Bean Salsa
This flavorful corn and black bean salsa looks beautiful on a buffet table & it's super easy to make. This homemade black bean dip is budget friendly, too.
5
from
4
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Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
4
cups
Author:
Kris Bordessa
Ingredients
2
cups
black beans
1
cup
corn
½ - 1
jalapeno pepper
seeds removed and finely diced
¼
cup
chopped cucumber
1
large
tomato
diced
2
tablespoons
onion
diced
½
teaspoon
ground cumin
1
tablespoon
lime juice
sea salt
to taste
pepper
to taste
1
tablespoon
cilantro
optional
1
lime
optional
Instructions
Combine all ingredients in a mixing bowl.
2 cups black beans,
1 cup corn,
½ - 1 jalapeno pepper,
1/4 cup chopped cucumber,
1 large tomato,
2 tablespoons onion,
½ teaspoon ground cumin,
1 tablespoon lime juice,
sea salt,
pepper,
1 tablespoon cilantro,
1 lime
Serve with tortilla chips.
Notes
For extra flavor, squeeze on 1-2 tablespoons fresh lime juice before serving.
Use canned black beans or fully cooked dried beans. Whichever you use, be sure to drain them well to prevent this salsa recipe from looking "muddy."
Nutrition
Serving:
0.5
cup
|
Calories:
67
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.1
g
|
Sodium:
167
mg
|
Potassium:
253
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
264
IU
|
Vitamin C:
10
mg
|
Calcium:
23
mg
|
Iron:
1
mg
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