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Corn and Black Bean Salsa

Corn and Black Bean Salsa

5 from 1 vote
Author: Fork To Spoon
Prep Time: 10 minutes
Cook Time: 0 minutes
30 minutes
Total Time: 40 minutes
Servings: 8 Servings

Description

Corn and Black Bean Salsa is a light and flavorful salsa, guaranteed to satisfy your craving for a great and easy Mexican side dish or dip.

Ingredients 

  • 15 ounces black beans, drained and rinsed
  • 15 ounces whole kernel corn, drained and rinsed
  • 1 tablespoon olive oil
  • 1 tomato, diced
  • 1 bell pepper,, diced
  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoon parsley, fresh parsley, chopped
  • 2 limes, juiced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • In a large mixing bowl, stir together all of the ingredients. Chill in the refrigerator until ready to serve, at least 30 minutes. Plate, serve, and enjoy!

Equipment

  • Mixing Bowl

Notes

The salsa can be stored in an airtight container in the refrigerator for up to 3 days.
If fresh corn is in season, that would be a great substitute, just cut it off the corn of the cob, and toast it for 5 minutes in a skillet with a tablespoon of butter or olive oil before adding it to the rest of the ingredients.
If you prefer cilantro, substitute it for the parsley in the recipe.

Nutrition

Serving: 1ServingCalories: 141kcalCarbohydrates: 24gProtein: 6gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 381mgPotassium: 356mgFiber: 6gSugar: 2gVitamin A: 691IUVitamin C: 29mgCalcium: 29mgIron: 2mg