Corn and Black Bean Salsa

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Course Appetizer, Salad

Keyword Appetizer, Salad

Prep Time 15

Servings

Calories 191kcal

Ingredients

1 can (15 ounces) black beans drained & rinsed
2 cups fresh or frozen corn cooked and cooled
1/2 cup diced red bell pepper
1/2 cup chopped green or red onion
1 jalapeno pepper seeded and chopped (optional)
1/4 cup fresh chopped cilantro
2 tbsp fresh lime juice
3 tbsp olive oil
1 teaspoon garlic salt

Instructions

Toss all together.
Cover and chill for at least 2 hours. Taste to see if it needs a bit of salt and pepper.
Serve as appetizer with tortilla chips.

Notes

I usually double this recipe. This is so delicious in the summer when fresh sweet corn is in season. You can add some fresh diced tomatoes too! Like avocados? I love them! Sometime I'll add a ripe diced avocado right before serving. It's so fresh and light. Served with healthy chips it's guilt free dipping! Dip away!

Nutrition