📖 Instructions

1. First, let's prep those veggies! Dice the red onion into small, uniform pieces. We don't want any huge chunks overpowering the other flavors.
2. Next, finely chop the red bell pepper. This adds a nice sweetness and a pop of color to the salsa.
3. Mince the jalapeño. Remember to remove the seeds and membranes if you want to keep the heat mild. If you're a spice lover, feel free to leave some seeds in!
4. Give the cilantro a good rinse and then chop it roughly. Don't be too precious about it.
5. In a medium-sized mixing bowl, combine the canned black beans (rinsed and drained, of course!), corn (canned, frozen – whatever you have on hand), diced red onion, chopped red bell pepper, minced jalapeño, and chopped cilantro.
6. Now, for the dressing. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper. Make sure everything is well combined.
7. Pour the dressing over the salsa and gently toss to coat. You want everything to be nicely mixed, but don't overmix – we're not making mashed potatoes here.
8. Give the salsa a taste and adjust the seasonings as needed. Does it need more salt? A little extra lime juice? Now's your chance to customize it.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld together and the salsa to chill. Honestly, the longer it sits, the better it tastes!
10. While the salsa is chilling, let's make those lime tortilla chips. Preheat your oven to 350°F (175°C).
11. Cut the corn tortillas into wedges. I usually go for 6-8 wedges per tortilla.
12. In a large bowl, toss the tortilla wedges with olive oil, lime zest, and salt. Make sure the wedges are evenly coated.
13. Spread the tortilla wedges in a single layer on a baking sheet. Be careful not to overcrowd them.
14. Bake for 8-10 minutes, or until the chips are golden brown and crispy. Keep a close eye on them, as they can burn easily.
15. Remove the chips from the oven and let them cool completely. They'll crisp up even more as they cool.
16. Serve the black bean and corn salsa with the lime tortilla chips. And you're done. Enjoy!