Sweet Corn and Black Bean Salsa - Vegan

The Sweet Corn and Black Bean Salsa is a vibrant and colorful dish, perfect for any occasion. Combining the sweetness of fresh corn kernels with the earthiness of black beans, and the tang of cherry tomatoes and lime juice, it’s a symphony of flavors that captivate the senses. Finely chopped red bell pepper and onion add a delightful crunch, while fresh cilantro infuses the salsa with aromatic freshness.

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Temps de préparation 15

Temps total 15

Type de plat Dips

Cuisine Mexican

Portions servings

Calories 120 kcal

Ingrédients

2 cups fresh corn kernels (from 2-3 ears)

1 can (15 oz) black beans, rinsed and drained

1 cup cherry tomatoes, quartered

1 red red bell pepper, finely chopped

1/2 red red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

In a large mixing bowl, combine the corn, black beans, cherry tomatoes, red bell pepper, red onion, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper.
Pour the dressing over the corn mixture and toss to combine well.
Refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature with tortilla chips or as a side dish.

Nutrition (per 100g)

Keyword appetizer, barbecue side, black bean, flavorful, fresh ingredients, gluten-free, healthy dip, low fat, Mexican cuisine, party food, quick recipe, salsa, snack, summer recipe, sweet corn, vegan, vegetarian, zesty

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Sweet Corn and Black Bean Salsa – Vegan