ForkwiseBlack Bean and Corn Salsa
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 1 (15-ounce) can no-salt-added black beans, drained and rinsed
- 2 cups cooked corn kernels (from fresh or frozen corn)
- 2 large tomatoes, seeded and diced (about 3 cups)
- 1 medium onion, chopped (about 1 cup)
- ¼ cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- 1 lime, juiced (about 2 tablespoons), plus more to taste
- 1 tbsp red wine vinegar
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper, plus more to taste
Method
- In a large mixing bowl, stir together the beans, corn, tomatoes, onion, cilantro, jalapeño, lime juice, vinegar, cumin, salt, and black pepper.
- Cover the bowl and refrigerate for at least 2 hours.
- Taste and add more black pepper or lime juice, if desired.
- Serve as a dip with vegetable sticks, or as a topping for grilled chicken.
Add diced avocado or any colour of bell pepper for extra flavour.
Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; tortilla-chip/taco serving note removed; untested
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