Corn, Black Bean, Tomato Salsa
Mexican Black Bean, Tomato, and Corn Salsa is an inviting and slightly spicy mix of fresh ingredients that can be served as a dip or in one-bite servings. It's easy to make and can be ready in 30 minutes (if you chop and toss the vegetables while the dressing is resting), making it the perfect choice for busy weeknights or last-minute gatherings. Trust us, your guests will love the deep, earthy flavors of this delicious salsa.
Servings: 6 to 8 servings
Calories: 169kcal
Ingredients
Dijon-Lime Vinaigrette
- 2 tablespoons fresh lime juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chopped garlic
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper or more to taste
- Kosher salt to taste
Salsa
- 1 can 15 ounce black beans, rinsed and drained
- 5 to 6 large plum tomatoes seeded and chopped into small pieces
- 1 avocado peeled, seeded and chopped into small pieces
- 2/3 cup corn kernels fresh (or thawed and dried frozen)
- 1/2 cup chopped green onion white, light green and part of the dark green parts
- 1/4 cup chopped red onion
- 2 tablespoons minced jalapeno pepper seeds and veins removed (unless you like it hot!)
- 1/3 cup crumbled Cotija or Queso Fresco cheese can substitute a mild feta, optional
- 1/4 cup cilantro can substitute chopped Italian parsley
- tortilla chips or small crispy corn tortilla bowls I like Tostitos brand Scoops
Instructions
Dijon-Lime Vinaigrette
- In a jar with a fitted lid, whisk together the lime juice, olive oil, mustard, garlic, cumin, and cayenne pepper. Season to taste with salt.
- Optional but recommended: cover the vinaigrette and set aside for 30 minutes to allow the flavors to blend.
Salsa
- In a large mixing bowl, toss together the black beans, tomatoes, avocado, corn, green onion, red onion, jalapeno pepper and cilantro.
- Pour dressing over vegetables and toss again. Season to taste with salt and pepper.
- Place in a bowl and surround with tortilla chips. Or, spoon into corn tortilla shells, place on a platter and serve.
Notes
Make ahead: dressing can be made up to 3 days ahead, covered and refrigerated. Salad ingredients (other than avocado) can be mixed but not tossed with the dressing earlier in the day and stored, covered, in the refrigerator. Chop avocado, add to salad and toss with dressing just before serving.
Nutrition
Calories: 169kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 105mg | Potassium: 381mg | Fiber: 4g | Sugar: 3g | Vitamin A: 749IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 1mg