Recipe Library
Chunky Black Bean Salsa with Corn & Bell Pepper
Juicy black beans mingle with sweet corn and crisp bell pepper in a bright lime-cumin dressing touched with honey. Each bite bursts with fresh tomato, onion, and cilantro, delivering a lively crunch that pairs perfectly with tacos or grain bowls.
- Total
- 23 min
- Prep
- 23 min
- Serves
- 16
Nutrition per Serving
- Calories
- 240
- Protein
- 5g
- Carbs
- 32g
- Fat
- 11g
- Fiber
- 5g
- Sugar
- 3g
- Sodium
- 228mg
Ingredients
- 2 teaspoons lime zest
- 1/4 cup lime juice
- 1/4 cup canola oil
- 1 tablespoon ground cumin
- 1 tablespoon honey
- 3/4 teaspoon salt
- 2 (15 ounce) cans low-sodium black beans, rinsed
- 1 1/2 cups fresh corn kernels (from 3 ears)
- 1 large red bell pepper, finely chopped
- 1 large tomato, chopped
- 1 medium red onion, finely chopped
- 3/4 cup chopped fresh cilantro leaves
- 2 medium scallions, thinly sliced
- 1 large jalapeño pepper, finely chopped
- 1 (16-oz.) bag blue or yellow corn tortilla chips
Instructions
- Whisk together lime zest, lime juice, oil, cumin, honey, and salt in a large bowl. Gently stir in beans, corn, bell pepper, tomato, red onion, cilantro, scallions and jalapeño. Cover and refrigerate for at least 30 minutes and up to 4 days.
- Remove from refrigerator about 30 minutes before serving. Serve with tortilla chips.