Black Bean and Corn Salad Salsa Recipe
Black bean and corn salad or salsa recipe for a healthy salad or great salsa dip for tacos. Fresh and spicy mexican salad recipe you must try.
Ingredients
- 1 can black beans 240g
- ⅔ cups sweet corn fresh or canned
- 5 jalapeño peppers ~100g
- 1 red onion medium
- 2 tomatoes large
- 4 tbsp fresh lime juice
- 1 tbsp ground cumin
- 1 tbsp salt
- 0.5 cup fresh cilantro leaves handful
Instructions
Chop and dice the ingredients and place them in a mixing bowl
- Remove the seeds and finely chop the jalapeño peppers into small pieces.
- Dice the tomatoes into small cubes while removing the watery and seedy middle part of the tomato.
- Finely chop the red onion.
- Finely chop the fresh cilantro leaves.
- Canned sweet corn can just be drained of the water and poured to the mixing bowl. Corn on a cob should be placed on a cutting table standing up straight and sliced down with a knife carefully removing the corn from the cob on each side of it.
Prepare the salad/salsa
- Rinse the canned black beans under running cold water and add them to the mixing bowl
- Squeeze the juice of 2 fresh limes into a separate bowl, add a tablespoon of ground cumin and salt to it and mix the dressing properly.
- Mix all the ingredients carefully in the mixing bowl. If there’s a lot of excess liquid on the bottom of the mixing bowl, you can pour that out so the salad wouldn’t get too soggy.
- Serve together with nachos as a dip or next to any of your favorite dishes as a side-salad.
- Bon Appetit!
Video
Nutrition (per serving)
Calories: 104kcalCarbohydrates: 24gProtein: 5.9gFat: 0.8gFiber: 7gSugar: 5.75g
Tried this recipe?Let us know how it was!