Ingredients for Peppery Black Bean Salsa
- 1-2 jalapeños, seeded and minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn, frozen or fresh
- 1/2 cup red bell pepper, diced
- Chopped Tomato
- 1/2 cup red onion, finely diced
- 3 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- Garlic
- Salt, to taste
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Freshly ground black pepper, to taste
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How to Make Peppery Black Bean Salsa
- Finely dice the red onion (1/2 cup), jalapeño (1-2, seeded and minced - adjust to your spice preference), and red bell pepper (1/2 cup, diced).
- In a medium bowl, combine the diced red onion, jalapeño, and red bell pepper.
- Add the black beans (1 (15-ounce) can, rinsed and drained), corn (1 cup, frozen or fresh), cilantro (1/4 cup, chopped), lime juice (3 tablespoons), olive oil (2 tablespoons), and cumin (1 teaspoon).
- Gently stir to combine all ingredients.
- Season generously with salt and freshly ground black pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with your favorite tortilla chips, crackers, or melba toasts.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
0g
Carbs
6g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Sauces Appetizers Condiments Etc Beans Vegetables Mexican Easy No Cook Refrigerator Beginner Cook Potluck Dinner Party Holiday Event Low Fat Dips Salsas Dietary Spicy Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Black Beans Cooking Mixes Healthy 2 Free Of Something Low In Something Taste Mood To Go Equipment Number Of Servings 3 Steps Or Less Technique
