Half of red bell pepper stuffed with bean/corn salsa with lime garnish
Salsas, Sauces, Spreads & Seasonings

A Zesty Bite of Veggies

This tasty, versatile dish can stand on its own as a salad, be a hearty salsa for baked chips, or serve as a great topping for baked potatoes.

Summer Black Bean and Corn Salsa

Recipe courtesy of
  • Heather Leno

Prep Instructions

  • Yield: 8 (½ cup) servings
  • Prep Time: 10 minutes
  • Cook Time: None
  • Total Time: 2 hours, if chilled

Recipe Ingredients

  • 1 can black beans, rinsed and drained
  • 1 (16 oz.) can corn, drained, or 1–1½ cups frozen sweet corn, thawed
  • 1/4 cup red onion, minced
  • 1/4 cup green onion, sliced
  • 1/2 cup red bell pepper, diced
  • 2 tablespoons fresh cilantro leaves, chopped
  • 6 tablespoons fresh lime juice (approximately 2 limes)
  • 1/2 teaspoon cumin
  • Salt, as needed

Instructions

  1. Combine all ingredients in a covered container.
  2. Chill and marinate for a couple of hours before serving to meld flavors.

Category Tags

Appetizers and Sides
Cholesterol-free
Gluten-free
Good source of protein
High fiber
Low fat / low saturated fat
Peanut-free
Tree nut-free
Vegan
Vegetarian
Whole food, plant-based

Nutritional Data

Calories: 82.80
Fat: 0.74 g
Saturated Fat: 0.13 g
Cholesterol: 0 mg
Sodium: 174.97 mg
Carbohydrates: 15.35 g
Fiber: 3.63 g
Sugars: 0.91 g
Protein: 4.27 g
© AdventHealth