A combination of fresh ingredients and black beans marinated in a lime dressing, this Black Bean and Corn Salsa makes the perfect appetizer or side dish. This recipe serves 6 people, however if you want to feed a crowd, feel free to double the recipe.
Course Appetizer
Cuisine Mexican
Keyword Black Bean and Corn Salsa, Black Bean Corn Salsa
Heat the olive oil to a large skillet over medium high heat until hot. Add the corn, cook and stir for 2 minutes, until the corn is slightly chard.
Add the red bell peppers and cook for 2 minutes. Stir in the ground cumin, cooking 1 minute longer. Remove from the heat.
In a large bowl, combine the black beans, tomatoes, bell pepper, onion, jalapeno, and cilantro.
Transfer the corn mixture to the black bean mixture and stir to combine.Pour the lime juice over the salsa and stir to combine. Add salt and pepper to taste if needed.