Black Bean and Corn Salsa
This veggie-loaded, no-cook black bean and corn salsa is a perfect dip or light side dish. It’s bursting with fresh cilantro and lime flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: about 5 cups 1x
- Category: Salsa
- Method: Stir
- Cuisine: Mexican
Ingredients
Units
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- juice from 2 limes (about 4 tablespoons)
- 3 cloves garlic, peeled and minced
- 1 tablespoon agave nectar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon of kosher salt
- 1 15–ounce can of black beans, rinsed and drained
- 1 15–ounce can of corn, drained
- 1 red bell pepper, seeds removed and diced
- 1 small red onion, diced (about 1 cup)
- 1 jalapeno with seeds left in, diced
- 1/2 cup chopped cilantro
Instructions
- Add the lime juice, minced garlic, agave nectar, olive oil, and salt to a large mixing bowl. Mix with a wooden spoon.
- Add the remaining ingredients to the mixing bowl and stir to combine.
Serve immediately or refrigerate until ready to serve.
Notes
You can serve it immediately, but the flavors improve after it sits for at least 30 minutes. You can store it in the fridge in a covered container for up to 1 week.
Nutrition
- Serving Size: about 1/2 cup
- Calories: 86
- Sugar: 3.9 g
- Sodium: 332.5 mg
- Fat: 1.9 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3.5 g
- Cholesterol: 0 mg
Find it online: https://mandiofthemountains.com/black-bean-corn-salsa/