Black Bean and Corn Salsa
Black Bean and Corn Salsa is a go-to favorite for barbecues and informal gatherings. It's the perfect dish to bring to your next cookout or holiday weekend celebration!
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Servings: 8 servings
Calories: 167kcal
Ingredients
- 1/2 pound black beans washed and soaked overnight
- 10 ounces frozen corn
- 1 red onion small, chopped
- 3 Roma tomatoes seeded and chopped
- 1/2 cup fresh cilantro chopped
- 2 avocados
- 2 limes juiced
- Salt to taste
Instructions
- Soak your black beans overnight.
- Drain and rinse the beans that have been soaked overnight a couple of times. Fill your pot with water about an inch over the beans and simmer for 2–3 hours until tender. Drain and add to a bowl.1/2 pound black beans
- While the beans are coming to room temperature, seed your tomatoes and chop them 1/2 inch pieces. Chop the red onion and the cilantro.
- Add these to the beans along with the frozen corn, and stir gently to mix. Add the juice of your limes and about 1/2 teaspoon salt and then stir again.10 ounces frozen corn, 1 red onion, 3 Roma tomatoes, 1/2 cup fresh cilantro, 2 limes, Salt
- Slice up your avocadoes into the same size pieces as your tomatoes and add to the salsa. Stir gently one last time to coat the avocado with the lime juice and distribute throughout the salsa, but don’t break the up.2 avocados
- Chill in the fridge for at least an hour. Serve the same day with chips or any of your favorites.
Notes
- You can use a can of beans. Make sure it's drained and well rinsed.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 546mg | Fiber: 8g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.