Black Bean and Corn Salsa
This Black Bean and Corn Salsa is full of vibrant colors. It's great for any summer party, event you are hosting, or your next taco night!
Servings 8 Servings
- 1 bell pepper, (orange or red)
- 2 avocados
- 1 cup cherry tomatoes
- 2 corn on the cobs, boiled or grilled
- 16 oz black beans, drained and rinsed
- 1 jalapeno pepper, seeds removed
- 1 red onion
- 2 garlic cloves, pressed
- 1/4 bunch cilantro
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tsp salt adjust to taste
- 1/2 tsp pepper adjust to taste
Gather all the ingredients.
Dice all the veggies into similar-sized pieces and cut the cherry tomatoes into halves. Remove the corn from the cob by slicing it off with a sharp knife. Place ingredients in a large mixing bowl.
Drizzle the ingredients with oil and lime juice. Add in the chopped cilantro and pressed garlic. Toss to combine. Enjoy!
Calories: 252kcal | Carbohydrates: 22g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 299mg | Potassium: 556mg | Fiber: 9g | Sugar: 2g | Vitamin A: 674IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 2mg