Corn Salsa
This easy corn salsa recipe pairs corn with black beans, fresh veggies, and lime juice for a flavourful accompaniment to tacos and more!
Servings 12 servings
Calories 65kcal
Ingredients
- 2 ⅔ cups corn fresh or frozen (4 ears or 12 ounce frozen, 340 grams)
- 1 cup canned black beans drained and rinsed, 260 grams
- 1 cup grape tomatoes quartered, 170 grams
- ½ cup red onion diced, 75 grams
- ½ cup bell pepper diced, 70 grams
- 1 jalapeño pepper diced, 25 grams
- ⅓ cup cilantro chopped, 5 grams
- ¼ cup lime juice from 2 limes, 60 ml
- 1 tablespoon olive oil 15 ml
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
Instructions
- If using frozen corn, thaw the corn to room temperature and drain off any liquid.
- Combine the corn, black beans, tomatoes, onion, bell pepper, jalapeño, and cilantro in a large mixing bowl.
- Add the lime juice, oil, salt, cumin and black pepper. Stir well.
- Refrigerate until ready to serve.
Notes
To store: Leftover corn salsa should be transferred to an airtight container, placed in the refrigerator, and used within 3 to 5 days. Give it a good stir before using.
Nutrition
Calories: 65kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 251mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 15mg | Calcium: 11mg | Iron: 1mg