Print
Black Bean and Corn Salsa
A delicious and easy to make fresh salsa. Serve with tortilla chips for an any time family favorite snack.
Prep Time 15 minutes
Minimum Refrigerate 1 hour
Total Time 1 hour 15 minutes
Ingredients
- 1 15-ounce can black beans, rinsed and drained can substitute with Pinto beans
- 1 15.25-ounce can sweet corn, rinsed and drained
- 4-5 plum tomatoes, seeded and diced
- ½ medium red onion, finely diced
- 2 - 3 scallions, chopped
- a small bunch cilantro, chopped
- juice of 2 - 3 limes, depending on how juicy they are
- few dashes hot sauce, to taste
- kosher salt to taste (about 1 teaspoon) prefer Diamond brand
- black pepper to taste (about ½ teaspoon)
- Optional 1 Jalapeño, remove ribs & seeds, diced
Instructions
-
Prepare all your ingredients. Rinse and drain the black beans and corn. Seed and dice the tomatoes. Chop and dice the red onion, scallions and cilantro. Juice the limes - you will need at least 2 Tablespoons of lime juice and depending on their size, you may need 2 - 3 limes.
Note: prep If adding jalapeños, remove ribs and seeds and finely dice.
-
Combine all the ingredients in a bowl and toss well to evenly distribute the ingredients and seasonings. Cover and refrigerate for at least an hour. Serve with tortilla chips, crunchy bell pepper wedges or lettuce wraps.