Craving a mouthwatering dish that's both incredibly easy to make and bursting with vibrant Mexican-inspired flavors? Look no further! This Black Bean Corn Salsa Salad is about to become your new obsession. Imagine a colorful medley of fresh ingredients that comes together in just 15 minutes, delivering a punch of taste that will transport your taste buds to a sunny Mexican marketplace. Whether you're looking for a quick side dish, a healthy lunch, or a crowd-pleasing party snack, this recipe is your ultimate culinary shortcut to deliciousness!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 can of black beans, 1 cup of corn (fresh or frozen), 1 red bell pepper, 1/4 red onion, 1/4 cup of cilantro, 1 lime, salt, and pepper.
- Open the can of black beans. Pour the beans into a colander and rinse them under cold running water. This helps remove excess sodium and improves the flavor.
- If using frozen corn, thaw it by placing it in a bowl of warm water for a few minutes, or you can microwave it for 1-2 minutes until warm. If using fresh corn, you can cut the kernels off the cob directly.
- Dice the red bell pepper into small, uniform pieces to ensure even distribution in the salsa. Set aside.
- Finely chop the red onion. The finer the chop, the less overpowering the onion flavor will be in the salad.
- Chop the cilantro leaves, discarding the thicker stems. Aim for a coarse chop to release the herb's flavor while maintaining some texture.
- In a large mixing bowl, combine the drained black beans, corn, diced red bell pepper, chopped red onion, and cilantro.
- Cut the lime in half and juice it directly over the salad mixture. Be careful to catch any seeds that may fall out.
- Season the mixture with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Gently toss all the ingredients together using a spatula or large spoon, ensuring everything is well combined and coated in lime juice.
- Let the salsa sit for about 5 minutes to allow the flavors to meld together. This can be done at room temperature or in the refrigerator.
- Serve the black bean corn salsa salad as a refreshing side dish, or enjoy it with tortilla chips, tacos, or grilled meats.
Tips
- Fresh is Best: While frozen corn works great, using fresh corn when in season can elevate the salad's flavor and texture.
- Lime Juice Hack: Roll the lime on the counter before juicing to maximize juice extraction and release more flavor.
- Make Ahead Magic: This salad tastes even better after sitting for a few hours, allowing the flavors to mingle and intensify.
- Customize Your Heat: Want a spicy kick? Add diced jalapeños or a splash of hot sauce to suit your taste.
- Serving Suggestions: Serve as a topping for grilled chicken, as a dip with tortilla chips, or stuff into tacos for an extra flavor boost.
- Storage Tip: Store in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
- Herb Alternatives: If cilantro isn't your thing, try fresh parsley or chives for a different flavor profile.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 30g
Protein: 7g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
