3 PEPPER BLACK BEAN AND CORN SALSA
Serve as an appetizer with chips, or as a summer salad. You’ll be the hit of the summer BBQ with this 3 Pepper Black Bean & Corn Salsa!
Servings: 8
Calories: 138kcal
Ingredients
For the Salsa:
- 1 15 oz can whole kernel sweet corn. Drained well.
- 2 15 oz cans black beans. Drained well.
- ¼ – ½ of a large red or yellow onion run pieces under water if too pungent
- ¼ cup chopped fire roasted green chiles
- 1 fresh jalapeño seeded and finely chopped
- ¼ cup chopped sweet cherry peppers seeds and stems removed
- 1 medium to large tomato chopped
- ⅛ – ¼ cup chopped cilantro or none if not a fan
- Juice of 1 lime
- 1 teaspoon salt
Instructions
To roast the corn:
- After draining the corn and allowing it to dry, heat 1 tablespoon olive oil in a non-stick skillet on medium -high heat. Once warmed and ready to go, place corn in skillet. Continue to cook, stirring often. Your house will begin to smell like popcorn. Using a spoon, mix your corn and allow the kernels to brown. Don’t over cook. Once both sides are nicely browned, remove from heat.
- In a large bowl, combine the beans and cooled corn (roasting is optional). Next, add in the tomatoes, all 3 peppers, black beans, onion, cilantro and lime. Stir really well.
- Add salt, and mix again very thoroughly. Taste. You might need to add more salt. It is better to slowly add it in batches, than to try to add all at once. Stir some more.
- Place in the refrigerator and allow the flavors to mix together, at least an hour before serving.
Nutrition
Calories: 138kcal | Carbohydrates: 27g | Protein: 7g | Fat: 1g | Sodium: 308mg | Potassium: 383mg | Fiber: 7g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 11.6mg | Calcium: 20mg | Iron: 1.6mg