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+ servings

Southwestern Black Bean and Corn Salsa

Serving Size: 10
This salsa is made with black beans, pan grilled corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!

Recipe by: My TX Kitchen

Cook Times

Active Prep15
Hands-On Cook5
Hands-Off Cook0
Passive0
Total Time20 minutes
Recipe Serving Size10

Cooking Tools Required

Cast iron pan

Ingredients

  • 1 ear fresh corn pan grilled and kernels cut from cob, or frozen
  • 30 ounce canned black beans rinsed and drained
  • 2/3 cup red bell pepper diced
  • 2 tablespoon jalapeno pepper diced
  • 1/2 cup red onion diced
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Kosher salt
  • 3 tablespoon fresh cilantro chopped

Instructions

  • Heat a cast iron pan over med-high heat. Clean corn and cut cob in half so it fits in the pan. Add corn pieces and brown on several sides for 5 minutes or until slightly charred. Remove kernels from cob and add to a medium bowl.
  • Add remaining ingredients to the bowl and mix, adjusting seasonings.
  • Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Reheating Instructions
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

Nutrition

Calories: 85kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 446mg | Potassium: 308mg | Fiber: 6g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg