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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember one summer barbecue where I needed a last-minute appetizer. Scrambling through my pantry, I threw together some black beans, corn, a few veggies, and a generous squeeze of lime. That spur-of-the-moment creation became an instant hit, and now it's a staple at every gathering! It’s so refreshing, especially on a hot day. Believe me, there is nothing better than enjoying the sun with a delicious salsa made by you.
The beauty of this salsa lies in its versatility. You can easily adjust the spice level by adding more or less jalapeño, or swap out ingredients based on what you have on hand. Red onion or white onion? Bell pepper? It's all good! One time I accidentally added minced bell peppers and it elevated the salsa's taste. Don't be afraid to expermint and make it your own. This recipe is more of a guide than a strict rulebook.
Required Equipments
- Mixing Bowl
- Knife
- Cutting Board
- Can Opener
- Measuring Spoons
- Grill (optional)
Spicy Black Bean and Corn Salsa with Lime: Frequently Asked Questions
Spicy Black Bean and Corn Salsa with Lime
This Spicy Black Bean & Corn Salsa with Lime is a zesty and vibrant appetizer or side dish, bursting with fresh flavors and a delightful kick. It's quick to make, customizable to your spice preference, and pairs perfectly with tortilla chips, grilled meats, or your favorite Mexican-inspired dishes.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Rinse and Drain: Start by rinsing one 15-ounce can of black beans under cold water. Drain them well and set aside.
- Prep the Corn: If using fresh corn, grill or boil two ears of corn until cooked through. Let them cool slightly, then cut the kernels off the cob. Alternatively, drain one 15-ounce can of corn.
- Dice the Vegetables: Dice one red bell pepper and half of a red onion into small, even pieces. This ensures that each bite has a consistent flavor and texture. The smaller you dice, the easier it is to mix!
- Mince the Jalapeño (Optional): Carefully mince one jalapeño pepper. Remember to remove the seeds and membranes if you prefer a milder salsa. I always wear gloves when handling jalapeños to avoid burning my skin; trust me, it's worth it!
- Chop the Cilantro: Roughly chop about 1/4 cup of fresh cilantro. Cilantro adds a bright, fresh flavor to the salsa. If you're not a fan of cilantro, you can substitute it with parsley, but I don't recommend it. The salsa tastes amazing with cilantro.
- Combine Ingredients: In a medium-sized bowl, combine the drained black beans, corn, diced bell pepper, red onion, minced jalapeño (if using), and chopped cilantro.
- Add Lime Juice: Squeeze the juice of two limes over the mixture. Lime juice not only adds a zesty flavor but also helps to preserve the salsa and keep the vegetables crisp.
- Season with Spices: Sprinkle in 1/2 teaspoon of cumin, 1/4 teaspoon of chili powder, and a pinch of salt and pepper. Adjust the seasonings to your liking.
- Mix Well: Gently toss all the ingredients together until everything is well combined. Be careful not to mash the beans or corn.
- Chill (Optional): For the best flavor, cover the salsa and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together. Honestly, it's even better after a few hours!
- Serve: Serve your Spicy Black Bean & Corn Salsa with Lime with tortilla chips, as a topping for grilled chicken or fish, or as a side dish with your favorite Mexican meals. Enjoy!
📝 Notes
- For a sweeter salsa, add diced mango or pineapple.
- If you don't have fresh limes, bottled lime juice will work in a pinch.
- Add a little bit of honey for a sweeter taste
🍎 Nutrition
Calories: 120 kcal
Protein: 6 g
Fat: 2 g
Carbohydrates: 22 g
Fiber: 7 g
Calcium: 40 mg
