Black Bean and Corn Salsa Recipe
This black bean and corn salsa recipe is veggie packed and full of flavor. It’s part salsa, part salad, so it’s super versatile. Serve it up with tortilla chips for game day, or make it part of dinner for an extra layer of flavor.
As usual I kept it pretty mild in terms of heat. But if you love yourself some spicy salsa, feel free to add in jalapenos to give it some heat.
Things to Know about this Black Bean and Corn Salsa Recipe
This black bean salsa is mild, so it’s kid friendly!
Crank up the heat by adding in jalapenos if you’d like.
The smoked paprika is totally optional. It adds a nice hint of smoky flavor, but it isn’t necessary. This will still be a pretty tasty salsa even without!
Ingredients
- 15 oz. Can Black Beans drained and rinsed
- 15 oz. Can Corn drained and rinsed
- ¼ Medium Red Onion chopped
- 1 Red Bell Pepper chopped
- 3 tbsp. Scallions chopped
- ¼ cup Cilantro chopped
- ¼ cup Extra Virgin Olive Oil
- 2 Limes juiced
- ½ tsp. Dried Oregano
- ½ tsp. Smoked Paprika optional
- Salt and Pepper to taste
Instructions
- Place black beans, corn, red onion, red bell pepper, scallions and cilantro in a large bowl. Mix thoroughly, set aside.
- Add extra virgin olive oil, lime juice, dried oregano, smoked paprika and salt and pepper to a medium bowl. Mix well until all ingredients are well incorporated.
- Pour liquid mixture over salsa and mix thoroughly so the salsa is evenly coated. If desired, add additional salt and pepper, to taste.
- Cover and refrigerate for at least one hour before serving.
Notes
- The calories included in this recipe are simply an estimate I arrived at using My Fitness Pal's Recipe Nutrition Calculator.
