Description
This Black Bean and Corn Salsa with Tortilla Chips is a vibrant and zesty appetizer that’s perfect for any gathering. The combination of black beans, corn, tomatoes, and avocado creates a refreshing salsa that pairs beautifully with crispy tortilla chips. It’s quick to prepare and bursting with flavor, making it a crowd-pleaser for parties or a tasty snack for any time.
Ingredients
Scale
Black Bean and Corn Salsa:
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeño (seeded and finely diced)
- 1 avocado (diced)
- juice of 2 limes
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- salt and black pepper to taste
For serving:
- tortilla chips
Instructions
- In a large bowl, combine the black beans, corn, tomatoes, red onion, cilantro, jalapeño, and avocado. Drizzle with lime juice and olive oil, then sprinkle in cumin, salt, and pepper.
- Gently toss everything together until evenly coated. Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld.
- Serve with tortilla chips.
Notes
- For extra tang, add a splash of red wine vinegar or a dash of hot sauce.
- This salsa can be made ahead and refrigerated for up to 24 hours.
- Add diced mango or pineapple for a fruity variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of salsa with chips
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
