Black Bean and Corn Salsa
Black bean and corn salsa features a medley of fresh and colorful veggies. Your guests will keep coming back for more.
Ingredients
- 15.25 ounce can black beans, drained and rinsed
- 11 ounce can Steam Crisp Mexicorn, drained (See Tip 1)
- 2 tomatoes, cored, seeded and cut into small pieces (about 1 cup)
- 1 teaspoon Kosher salt, divided
- ½ cup finely chopped red onion (See Tip 2)
- 1 red bell pepper, seeded and chopped (about ½ cup)
- ¼ cup chopped jalapeño pepper, membrane and seeds removed (1 large or 2 medium to small jalapeños))
- 2 Tablespoons minced fresh parsley (See Tip 3)
- 1 clove garlic, minced
- ½ teaspoon freshly ground black pepper
- 3 Tablespoons fresh lime juice (1 large lime)
Instructions
- Combine chopped tomatoes and ½ teaspoon Kosher salt in a small bowl. Allow to sit for 20 minutes. Drain well in colander.
- Combine black beans, corn, tomatoes, onions, bell pepper, jalapeño pepper, parsley, garlic, remaining ½ teaspoon of Kosher salt, pepper and lime juice in a large bowl.
- Cover and refrigerate for at least 2 hours to allow the flavors to blend together.
- Yield: 3 ½ cups
Tips/Notes
- If you can't find Mexicorn, just use regular canned corn. Don't, however use canned creamed corn.
- You can also use Vidalia onion or sweet onion in place of the red onion.
- Feel free to use Cilantro in place of the Italian parsley.
Nutrition
Calories: 126kcalCarbohydrates: 25gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 295mgPotassium: 418mgFiber: 7gSugar: 4gVitamin A: 946IUVitamin C: 33mgCalcium: 26mgIron: 2mg
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