Black Bean Salsa
Here's an easy and tasty appetizer to make for your family or gathering. Serve with your favorite corn tortilla chips.
Servings: 8
Calories: 136kcal
Ingredients
- 15 oz. black beans rinsed and drained
- 15 oz Mexican style corn drained
- 1 cup sweet onion minced
- 1 cup bell pepper (green, red, or orange) chopped
- 1 tablespoon sliced jalapenos chopped
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Louisiana Hot Sauce
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Gather the ingredients so you have everything on the counter or table.
Prepare the Ingredients
- Rinse and drain 15 oz. black beans, and drain 15 oz Mexican style corn.
- Dice 1 cup bell pepper (green, red, or orange) and mince 1 cup sweet onion.
- Chop pickled jalapenos or a fresh jalapeno for even more heat, enough to make 1 tablespoon sliced jalapenos.
- If desired, chop 1/4 cup fresh cilantro.
Assemble the Salsa
- Place drained black beans and corn in a large bowl. Add in the prepared bell peppers and onion, chopped jalapeno, and 1 tablespoon minced garlic. Mix with a spoon or spatula.
- In a small bowl, combine 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Louisiana Hot Sauce, and 1/4 teaspoon freshly ground black pepper. Pour over the salad and mix to combine.
- If desired, you may add some chopped cilantro, which makes this salsa even more flavorful. Cover and refrigerate for 4-6 hours to marinate. Serves 6-8.
If you don’t have any jalapenos, you may substitute 1 teaspoon of ground red pepper or chili powder.
Nutrition
Calories: 136kcal | Carbohydrates: 27g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 38mg | Potassium: 383mg | Fiber: 7g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 30mg | Calcium: 24mg | Iron: 2mg
