Appetizers & Snacksbluejeanchef5.0
Corn and Black Bean Salsa
This corn and black bean salsa adds some protein and some extra color to your traditional salsa fresca for a heartier bite every time.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
📝 Preparation Steps
1
Cook the corn either on the grill or on the stovetop.
2
a. If grilling, pre-heat your grill until you can only hold your hand 1-inch above the grates for ⏱️ 2 seconds before having to pull it away. Brush the ears of corn with olive oil. Grill the corn for ⏱️ 15 minutes, rotating the corn during the cooking process, letting some of the kernels char a little. Let the corn cool and remove the kernels from the cob.
Olive oilolive oil1 tablespoon
3
b. If cooking on the stovetop, remove the corn kernels from the cobs. Pre-heat a 12-inch skillet over high heat. Add a little olive oil to the skillet and cook the corn kernels for about 5 to ⏱️ 7 minutes, stirring often. Let the kernels cool.
Olive oilolive oil1 tablespoon
4
Smash ⅓ cup of the black beans with a fork and combine the smashed beans and the whole beans in a bowl. Add the corn, red onions, red bell pepper, Jalapeño pepper and tomatoes, mix well and stir in the lime juice, olive oil, chili powder and salt. Season with freshly ground black pepper and stir in the chopped cilantro.
Olive oilolive oil1 tablespoonFreshly ground black pepper
5
Chill the salsa until ready to serve. Serve with tortilla chips, tacos, quesadillas and nachos.
Nutrition Facts
calories
113 kcal
fat Content
2 g
serving Size
0.25 cup
fiber Content
6 g
sugar Content
2 g
sodium Content
174 mg
protein Content
6 g
trans Fat Content
1 g
carbohydrate Content
19 g
saturated Fat Content
1 g
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