Black Bean And Corn Salsa
This allergen-friendly black bean and corn salsa pumps up the flavor with fire-roasted canned tomatoes and corn you roast yourself yet is still ready in under 15 minutes.
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Servings: 8 cups
Calories: 31kcal
Ingredients
- 1 can black beans rinsed and drained
- 2 cups frozen sweet corn
- 1/2 cup red onion diced
- 1 can Hunt's fire roasted diced tomatoes with garlic drained
- 1 avocado diced
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- salt and pepper to taste
Instructions
- Using a colander, rinse and drain black beans and set aside.
- In a fry pan, add frozen corn and turn the heat to medium. Cook for about ten minutes, stirring every few minutes, until kernels start to have beautiful char marks.2 cups frozen sweet corn
- While your corn is cooking, drain your tomatoes. Chop your onion and avocado.
- Add corn, onion, tomatoes, avocado, and black beans to a bowl. Add lime juice and red wine vinegar, and gently stir to mix.1 can black beans, 1/2 cup red onion, 1 can Hunt's fire roasted diced tomatoes with garlic, 1 avocado, 2 tablespoons lime juice, 1 tablespoon red wine vinegar
- Add salt and pepper to taste.salt and pepper
- Let rest overnight for flavors to meld or serve immediately. Will last two to three days in a tightly sealed container in the fridge.
Notes
- Don't use just standard diced tomatoes, or your salsa will end up bland. You need fire-roasted diced tomatoes or something similar with a lot of flavor already in them.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1/4 cup | Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 68mg | Fiber: 2g | Sugar: 1g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.