Black Bean Corn Salsa

Black Bean Corn Salsa is an easy appetizer when served with tortilla chips or delicious as part of a meal on top of chicken.

Course Appetizer

Cuisine Mexican

Prep Time 15

Total Time 15

Servings

Calories 101kcal

Author Tonia Larson

Equipment

Glass Mixing Bowl Set

Ingredients

Dressing

2 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon vinegar
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon coarsely ground black pepper
¼ teaspoon crushed red pepper

Salsa

15 oz can black beans rinsed and drained
1 ¾ cup fresh sweet corn or use a 15.25 oz can
1 cup sliced grape tomatoes
½ cup minced onion
¼ cup chopped cilantro

Instructions

Dressing

Whisk together the lime juice, olive oil, vinegar, garlic powder, salt, black pepper, and crushed red pepper. Set aside.

Salsa

Put the corn, black beans, sliced tomatoes, minced onion, and chopped cilantro in a medium-size bowl.
Add the dressing and stir to combine.
Cover and store in the fridge until ready to serve.

Video

Notes

One: Storage

Store in an airtight container in the fridge for up to four days or in the freezer for up to three months.

Two: Slow Cooker Mexican Chicken

Put four boneless, skinless chicken breasts in a crockpot. Sprinkle with one packet of taco seasoning and the black bean corn salsa. Add one cup of water. Cover and cook on low for 4-6 hours. Shred the chicken and return to the crockpot. Stir to combine and serve over rice.

Three: Black Bean Corn Avocado Salsa

Stir in 1-2 diced avocados.

Nutrition