Name: Black Bean Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 cups
Cuisine: Caribbean
Ingredients: 1 ear Sweet Corn on the Cob peeled and cleaned; 1x14 oz tin Black Beans strained and rinsed; 1/2 Red Onion diced small; 12 Cherry Tomatoes cut in half; 1/2 Jalapeño seeds removed and diced small; 1 Lime juiced; 1/2 teaspoon Ground Cumin; 2 tablespoons Fresh Cilantro chopped; 1 teaspoon Sea Salt; 1/2 teaspoon Crushed Black Peppercorns; 1 Avocado diced

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Salsa is the perfect condiment to compliment nearly every dish! The Spanish word "salsa" translates to "sauce", "gravy," or "dressing" in English. Now you may be used to the typical tomato salsa, which is excellent. With this recipe, we're switching it up and making a quick, filling, and easy Black Bean Salsa high in plant-based protein and fiber. Black beans are tossed with diced avocado, sweet corn, fresh lime juice, ground cumin, red onions, chopped cilantro, cherry tomatoes, jalapeños, sea salt & crushed black peppercorns.

Black bean salsa can be scooped up with vegan tortilla chips or our homemade vegetarian tortilla chips, added to tacos or inside of wraps, on top of salads or bowls to elevate your culinary experience.

How long does Black Bean salsa keep?

Black bean salsa can be stored in the fridge for up to 3 days.

Is Black Bean salsa Keto friendly?

Although beans are healthy and full of fiber and nutrients, they're also packed with carbohydrates making bean salsa not a good choice for those following a keto diet.

Can you freeze black bean salsa?

It's best to eat black bean salsa fresh and not frozen because once thawed. It will be very soggy and unappetizing.

How many carbs are in corn and black bean salsa?

There are 53.1 grams of net carbs in 2 cups of Black Bean Salsa.

Author: Jennifer Dodd

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Serves

2 cups

Ingredients

1 ear Sweet Corn on the Cob, peeled and cleaned
1x14 oz tin Black Beans, strained and rinsed
1/2 Red Onion, diced small
12 Cherry Tomatoes, cut in half
1/2 Jalapeño, seeds removed and diced small
1 Lime, juiced
1/2 teaspoon Ground Cumin
2 tablespoons Fresh Cilantro, chopped
1 teaspoon Sea Salt
1/2 teaspoon Crushed Black Peppercorns
1 Avocado, diced

Instructions

Fill a medium-sized pot with water and place it onto the stovetop on high heat.

Once the water comes to a boil, add the corn into the water and boil for 3 minutes.

Remove the corn from the water using a pair of kitchen tongs, and place it onto a cutting board to rest until the corn is cool enough to handle.

Once the corn is cooled off, use a chef's knife to cut the corn off the cob, and place the kernels into a mixing bowl.

Add the remaining salsa ingredients to the bowl containing the corn.

Use a large spoon to mix everything together, and place the salsa into an airtight container to chill until ready to serve.

Black Bean Salsa