Black Bean and Corn Salsa
This black bean and corn salsa recipe is an easy-to-make, high-fiber appetizer that's gluten-free, vegetarian, & ready in 10 minutes!
Servings: 2 servings
Calories: 539kcal
Ingredients
- 1 15 oz can black beans (drained and rinsed)
- 1 ear fresh corn (husked)
- ½ cup grape tomatoes (halved)
- ¼ cup pickled serrano peppers
- ¼ cup fresh cilantro
- ¼ cup pickled red onions
- 1 small avocado
- ⅓ cup queso fresco
- 2 tablespoon lime juice
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon sea salt
Vinaigrette Ingredients (optional)
- ¼ cup olive oil
- 2 tablespoon distilled white vinegar
- 2 tablespoon lime juice
- 1 tablespoon freshly squeezed orange juice
- 1 clove garlic
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon sea salt
Instructions
- Drain and rinse black beans, then pour them into a medium mixing bowl along with fresh corn. Add halved grape tomatoes, sliced pickled serranos, and chopped fresh cilantro.
- Dice pickled onions and add them to the bowl along with cubed avocado and crumbled queso fresco.
- Gently toss black bean salsa ingredients, adding in fresh lime juice, cumin, smoked paprika, and salt. Serve with tortilla chips and vinaigrette on the side.
Optional Step
- In a small bowl, combine olive oil, vinegar, citrus juice, minced garlic, cumin, smoked paprika, and salt. Whisk vigorously until emulsified, then set aside.
Notes
- To keep corn and black bean salsa fresh, I suggest drizzling vinaigrette over individual servings as desired rather than mixing it directly into the salsa.
- You can make this salsa recipe ahead of time, but I recommend serving it within 24 hours of making it and waiting until you're about to serve it before adding the avocado and vinaigrette.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
Nutrition
Serving: 2cups | Calories: 539kcal | Carbohydrates: 26g | Protein: 8g | Fat: 48g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 1040mg | Potassium: 877mg | Fiber: 9g | Sugar: 7g
