Description
This Black Bean and Corn Salsa with Tortilla Chips is a vibrant, refreshing no-cook appetizer perfect for gatherings or a light snack. Combining the sweetness of corn and cherry tomatoes with the hearty texture of black beans, zesty jalapeño, and fresh lime juice, it’s packed with flavor and easy to prepare. Served chilled alongside crunchy tortilla chips, this salsa is not only delicious but also gluten-free and vegetarian-friendly.
Ingredients
Scale
Ingredients
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) sweet corn, drained
- 1 cup cherry tomatoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeded and finely diced
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- Juice of 2 limes
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Combine Ingredients: In a large mixing bowl, combine the black beans, corn, cherry tomatoes, red onion, jalapeño, cilantro, and garlic. Make sure all ingredients are evenly distributed for a balanced flavor.
- Add Dressings and Seasonings: Drizzle the mixture with lime juice and olive oil. Sprinkle in the ground cumin, then season with salt and pepper according to your taste preferences.
- Mix Thoroughly: Stir well to ensure all ingredients and seasonings are properly combined, allowing the flavors to meld together beautifully.
- Chill: Cover the bowl and chill in the refrigerator for at least 30 minutes. This resting time allows the salsa to develop deeper, harmonious flavors.
- Serve: Serve the salsa chilled alongside tortilla chips as a delicious appetizer or snack.
Notes
- For a spicier salsa, leave the seeds in the jalapeño or add an additional jalapeño pepper.
- Add diced avocado just before serving to introduce extra creaminess and texture.
- This salsa can be made ahead and stored in the refrigerator for up to 2 days.
