10-Minute Fresh Corn and Black Bean Salsa
A quick and easy 10-minute salsa made with corn, black beans, tomato, purple onion, and cilantro. Perfect for entertaining, meal prepping, or as a topping for a variety of dishes.
I love to make a big batch of this corn and black bean salsa when I know I've got a hectic week ahead and will need something ready to grab in a hurry.
It makes a fantastic lunch over a whole wheat tortilla, or a hearty dinner over a bowl of quinoa and fajita-style veggies. And if you have friends you're willing to share food with (hehe), it makes a great salsa dip with tortilla/pita chips.
This is the kind of recipe that when you make it once, you will know it by heart and and overtime will begin to add your own little touches to it.
You will also love the simple ingredients in this salsa: corn (fresh, frozen, or canned are all fine), black beans, tomato, onion, and cilantro. So fresh!
I kept this version of the salsa very light, but if you want to add more of a tang you could also add a vinegar! I would suggest apple cider vinegar (a very small amount) or balsamic vinegar.
If you like salsa you should also check out this fruit salsa with cinnamon sugar chips(!!), 5-layer Mexican dip, or even this chipotle goes-with-everything sauce, which is a personal addiction of mine.
I hope you enjoy!
xoxo - cort
10-Minute Fresh Corn and Black Bean Salsa
ingredients:
- 1 - 1/2 cups corn, drained and rinsed if canned and thawed if frozen
- 1 can black beans, drained and rinsed
- 1 cup tomato, diced
- 1/2 cup purple onion, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice (lemon juice works as well)
- salt and pepper, to taste
instructions:
How to cook 10-Minute Fresh Corn and Black Bean Salsa
- In a medium-large bowl, add all ingredients. Mix until well combined. For optimal flavor, place in the fridge to marinate for 30 minutes before serving. Serve with chips, as a side dish, or as a topping for various entrees.
