Ingredients for Bek's Black Bean Salsa Pico De Gallo
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- 1/4 cup lime juice
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- 1 teaspoon cumin
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup red bell pepper, diced
- 1/2 teaspoon salt
- 1/2 cup red onion, diced
- 1-2 jalapeño peppers, finely minced
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
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How to Make Bek's Black Bean Salsa Pico De Gallo
- Finely dice the red onion (1/2 cup), red bell pepper (1 cup diced), and jalapeño pepper (1-2, finely minced, adjust to your spice preference).
- Combine the diced red onion, red bell pepper, and jalapeño in a medium bowl.
- Add the canned black beans (1 (15-ounce) can), drained and rinsed, and frozen corn (1 cup, thawed).
- In a small bowl, whisk together the lime juice (1/4 cup), olive oil (2 tablespoons), cumin (1 teaspoon), chili powder (1/2 teaspoon), and salt (1/2 teaspoon).
- Pour the dressing over the vegetables and beans.
- Gently stir to combine all ingredients.
- Taste and adjust seasoning as needed, adding more lime juice, salt, or chili powder to your preference.
- Serve immediately, or chill for later. This salsa tastes great warm or cold!
- Optional: For a warmer salsa, gently heat the mixture in a pan over medium-low heat for 5-7 minutes, stirring occasionally.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
0g
Carbs
9g
