Black Bean and Corn Salsa
Black Bean Corn Salsa with lime, jalapeño, and cilantro. A fresh, easy dip or side dish perfect for chips, tacos, or grilling nights.
Ingredients
- 1 can (15.25 ounces) black beans, drained and rinsed
- 2 cans cans, 15.25 ounces each sweet corn, drained
- 1 medium Roma tomato, diced
- 1 medium medium red onion, diced (about 1 cup)
- 1 large jalapeño, seeded and diced (about ¼ cup)
- 3 tablespoons cilantro, chopped
- Juice of 2 limes
- 1 green onion, finely diced (about 1 tablespoon)
- 1 teaspoon garlic minced
- 1 teaspoon kosher salt
Instructions
- In a large bowl, combine all ingredients.
- Mix until everything is evenly distributed.
- Cover and refrigerate for at least 15 minutes before serving to allow the flavors to develop.
- Serve chilled or at room temperature.