Black Bean and Corn Salsa
This Black Bean and Corn Salsa is full of vibrant colors. It goes great for any summer party, event that you may be hosting, or at your next taco night!
Servings 8 Servings
- 1 bell pepper (orange or red)
- 2 avocados
- 1 cup cherry tomatoes
- 2 corn on the cob cooked
- 16 oz black beans (drained and rinsed)
- 1 jalapeno pepper (seeds removed)
- 1 purple onion
- 2 garlic cloves presses
- 1/4 bunch cilantro
- 1/3 cup oil
- 1/4 cup lime juice
- salt to taste
- pepper to taste
Prepare all ingredients for the black bean and corn salsa.
Dice all the veggies into small pieces. Cut off the corn from the cob. Cut cherry tomatoes into halves. Into a bowl, add onion, black beans, tomatoes, corn, jalapeno pepper, sweet peppers, and avocado.
Drizzle all ingredients with oil, lime juice, chopped cilantro and pressed garlic. Toss to combine everything together.
Calories: 274kcal | Carbohydrates: 25g | Protein: 7g | Fat: 17g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 606mg | Fiber: 9g | Sugar: 3g | Vitamin A: 710IU | Vitamin C: 35.4mg | Calcium: 28mg | Iron: 1.8mg