Black Bean Salsa
Black Bean Salsa is delicious and super easy to make! You can serve this as a dip with chips or pair it with enchiladas or tacos. Either way, I’m sure you’ll keep coming back to this recipe the next time you’re attending a potluck or hosting for guests.
Ingredients
Black Bean Salsa
- (1) 15 oz. can black beans, drained & rinsed
- 15.25 oz. can whole kernel corn, drained & rinsed
- 14.5 oz. can of diced tomatoes with jalapeños, drained & rinsed
- 1/2 red onion, diced
- 2-3 garlic cloves, minced
- 1 lime
- 1/4 cup cilantro, minced
- 2 tsp ground cumin
- Salt to taste
Directions
- Drain and rinse all of your canned goods in a colander.
- Once rinsed, add the corn, black beans, and tomatoes to a large mixing bowl.
- Prepare your onion and garlic by peeling the skin, dicing the onion and mincing the garlic cloves. Add them to the mixing bowl.
- Remove the cilantro leaves from the stems and minced the leaves. Discard the stems.
- Cut the lime in half and juice the entire lime into the salsa mix.
- Add in the ground cumin and salt to taste.
- Taste and adjust as desired.
- Place in the refrigerator to cool for at least 1 hour.
- Serve and enjoy!
Store leftovers in the refrigerator for up to 3-4 days.
Nutrition Information
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