Black Bean and Corn Salsa
Need a quick and easy recipe to make from your extra canned black beans that will give you a delicious topping options for so many meals? This Black Bean and Corn Salsa is easy to make in minutes!
Highlights
With tons of substitution options and using ingredients you likely have on hand, this Black Bean and Corn Salsa is easy to make and will make a boring meal into something tasty!
We love serving this up on tacos, on bowls, or as a side with BBQ Chicken. The options are nearly endless.
You can make this ahead and store in fridge for a couple of days if you are doing meal prep.
Ingredient Notes
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Use canned or frozen corn
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You can use canned jalapeño, but only use a tiny amount as it is spicy!
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Use onion powder if you don’t have red onions
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I use bottled lime juice and always keep it on hand
Preparation Notes
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This one is as easy and tossing the ingredients in a bowl, stirring and you are ready to roll
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Make ahead of time and store in fridge if desired
How Store Leftovers
- Store in fridge up to 3 days
Black Bean and Corn Salsa
Need a quick and easy recipe to make from your extra canned black beans that will give you a delicious topping options for so many meals? This Black Bean and Corn Salsa is easy to make in minutes!
Ingredients
- 15 oz can black beans drained and rinsed
- 1 cup frozen sweet corn thawed
- 1 jalapeno seeded and diced
- 1/4 cup diced red onion
- 1 tablespoon avocado oil
- 1 tablespoon lime juice
- Chopped fresh or dried cilantro
Instructions
- Toss all ingredients in bowl gently to combine
- Store in airtight container in fridge until ready to serve
Notes
Store in air tight containers in fridge up to 3 days
Substitution Options:
-
Use canned or frozen corn
-
You can use canned jalapeño, but only use a tiny amount as it is spicy!
-
Use onion powder if you don’t have red onions
-
I use bottled lime juice and always keep it on hand
Great Sounding Recipe
Sounds Wonderful !!! ❤️