Black Bean Salsa

Black Bean Salsa with corn, tomatoes, cucumber, onion and cilantro in 15 minutes. Black bean and corn salsa is the best of both worlds – your pantry and in season summer produce. You can make it any time!

Author: Olena of ifoodreal.com

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Yield: 8 servings 1x

Category: Appetizer

Method: Chop

Cuisine: Mexican

INGREDIENTS 

14 oz can low sodium black beans, drained & rinsed*

2 cups frozen corn, thawed

2 small tomatoes, diced

1/3 English long cucumber, peeled & diced

1/4 cup red onion, minced

1 small garlic clove, grated

1/4 cup cilantro, finely chopped

4 oz can chopped green chiles or 1 jalapeno, seeded & minced

2–3 limes, juice of

2 tbsp extra virgin olive oil

1 tsp cumin

3/4 – 1 tsp salt

Ground black pepper, to taste

STEPS

1. In a medium bowl, add black beans, corn, tomato, cucumber, red onion, garlic, cilantro, jalapeno or green chiles, lime juice, olive oil, cumin, salt and pepper.
2. Stir, cover and refrigerate for 30 minutes or more.
3. Serve with tortilla chips. Or pile up on top of grilled chicken, fish, salmon, pork and tacos.

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