Summer Corn and Black Bean Salsa
This Corn and Black Bean Salsa (no tomatoes) welcomes summer like no other! Sweet corn, filling black beans, and zippy red onion come together with a simple lime juice dressing that's so easy to make.
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Servings: 8 servings
Ingredients
- 2 cups corn niblets
- 1 large can black beans about 2 cups or 540 ml
- ¼ large red onion, diced about ½ cup
- 1 jalapeno pepper, de-seeded and finely chopped
- ¼ cup chopped cilantro
- ¼ cup chopped parsley
- 1 lime
- ¼ teaspoon salt
- olive oil for drizzling
Instructions
- Combine the corn, black beans, red onion, jalapeno pepper, cilantro and parsley in a serving bowl.
- Add juice of 1 lime and the salt over top and stir to combine.
- Cover and let sit in the fridge for at least 1 hour before serving.
- Before serving, squeeze the juice of 1 lime over top and drizzle with a little olive oil.
Notes
Makes about 4 cups total.
Need even more than the 4 cups this recipe makes?
Double the ingredients and make a big batch!
It keeps in the fridge for up to 3 days.
Nutrition information is approximate per ½ cup serving.
Nutrition Facts
Summer Corn and Black Bean Salsa
Amount per Serving
Calories
99
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Sodium
75
mg
3
%
Potassium
226
mg
6
%
Carbohydrates
17
g
6
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
4
g
8
%
Vitamin A
318
IU
6
%
Vitamin C
10
mg
12
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
99
Nutrition Facts