Black Bean and Corn Salsa
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 cups 1x
Scale
Ingredients
- 1 16 ounce can black beans, drained (appr. 1.5 cups if using homemade beans)
- 1 can fresh corn (appr. 3 medium ears of corn)
- 1/3 can grape tomatoes (appr. 8-10)
- 1/3 can green bell pepper (appr. 1/2 large or 1 small)
- 1/4 can red onion (appr. 1 small)
- 1 tablespoon fresh cilantro (finely chopped)
- Juice of 2 limes
- 1 teaspoon oil
- 1 generous pinch of salt (appr. 1/2 teaspoon)
Instructions
- Rinse and drain beans, getting as much liquid off them as possible.
- Cut corn off cobs, measuring 1 can full.
- Heat oil in pan, then put corn into a frying pan over medium high heat, softening the corn a little and browning it. *Note: You can also throw the corn on the cob on the grill and grill it on all sides a few minutes each then cut it off the cob.
- Finely dice tomatoes, pepper, and onion.
- Mix together all vegetables and seasonings.
- Mix in lime juice.
- Chill in refrigerator until ready to serve.