Black Bean Salsa
Servings: 4 cups
Calories: 102kcal
Ingredients
- 1 and ½ cups tomatoes diced in ¼-1/2 inch cubes (about 2 large or 1 pint cherry tomatoes)
- 1 (19 oz) can black beans (or 1 and ½ cups)
- 1 cup corn canned, frozen or fresh cooked
- ¼ cup red onion finely chopped (about ¼ of an onion)
- 2 tablespoon cilantro finely chopped
- 2 tablespoon lime juice (about 1 lime)
- ½ teaspoon fine sea salt plus additional to taste
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Dice the onions and place them in a bowl with cold water (this helps to reduce their bite). Dice the tomatoes and chop the cilantro. Drain and rinse the corn and black beans. After a minimum of 10 minutes, drain the onions.
- Add all of the ingredients to a large mixing bowl and stir to combine. Taste and adjust the seasonings as needed.
- Refrigerate for at least one hour, for best flavor.
- Serve with tortilla chips.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 0.5cup | Calories: 102kcal | Carbohydrates: 20g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 148mg | Potassium: 325mg | Fiber: 6g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg
