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Corn and Black Bean Salsa
You can use fresh, frozen, or canned corn to make this easy corn and black bean salsa. It's a perfect year-round dip or side for tacos, nachos, and more!
👥 10 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
Heat 1 tablespoon of oil in a 12-inch cast-iron skillet over medium-high heat until hot. Add the corn and cook ⏱️ 3 minutes until it's slightly golden. Stir in 1/2 teaspoon of the salt and cumin and cook 1 more minute. Transfer the corn to a plate and let cool completely.
2
Combine the black beans, tomato, red onion, jalapeño, and garlic in a large bowl. Gently stir in the lime juice, the remaining 1 tablespoon olive oil, and 1/2 teaspoon salt.
jalapeño, chopped1
3
Once the corn has cooled, add it to the bean mixture, along with the cilantro; gently fold to combine. Serve with tortilla chips.
Tortilla chips, for serving
Nutrition Facts
calories
190 Calories
fat Content
5 g
fiber Content
8 g
sugar Content
3 g
sodium Content
401 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
24 g
saturated Fat Content
1 g
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