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5
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Black Bean and Corn Salsa
A zippy and refreshing black bean salsa with corn tomatoes lime and avocado for game day!
Course:
Appetizers and Snacks
Cuisine:
American
Keyword:
black bean and corn salsa
Servings:
8
Servings
Calories:
129
kcal
Author:
Barbara Bakes LLC
Cook Mode
Prevent your screen from going to sleep
Equipment
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White
CIA Masters Collection 6 Piece Measuring Spoon Set
1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients
Ingredients
1 ¾
cups
frozen sweet corn
from 16-ounce bag*
2
cans
14.5 ounces each fire roasted diced tomatoes, drained
1
can
14 ounce black beans, drained, rinsed
¼
cup
chopped red onion
3
tablespoons
chopped fresh cilantro
2
tablespoons
fresh lime juice
1
tablespoon
canola oil
½
teaspoon
coarse salt
kosher or sea salt
½
teaspoon
ground cumin
¼
teaspoon
pepper
1
clove
garlic
finely chopped
1
avocado
pitted, peeled and chopped
Instructions
Cook corn as directed on bag. Rinse with cold water; drain.
Stir together corn and remaining ingredients except avocado. Refrigerate at least 1 hour. Stir in avocado just before serving.
Notes
*Can substitute fresh corn if it’s in season.
Nutrition
Serving:
1
g
|
Calories:
129
kcal
|
Carbohydrates:
19
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
5
g
|
Sodium:
299
mg
|
Fiber:
5
g
|
Sugar:
6
g