A fresh Black Bean Salsa made with canned black beans, frozen corn, fresh tomatoes, white onion, and cilantro, flavored with a lime and garlic marinade. Just add tortilla chips!
In a large bowl add the black beans, corn, tomatoes, onion, and cilantro. Optionally add a chopped jalapeno: only use the green flesh for little to no heat, use the green and white pith for medium heat, add the green, white pith and seeds for all the heat!
15 oz can black beans, 1 cup frozen corn, 3 roma tomatoes, ½ cup white onion, ⅓ cup fresh cilantro, optional - 1 jalapeno
In a separate bowl combine the garlic, kosher salt, oil, lime juice and vinegar. Whisk to combine.
1 garlic clove, 1 teaspoon kosher salt, ¼ cup oil, 3 tablespoon lime juice, 1 tablespoon white vinegar
Pour the lime juice mixture over the black bean mixture.
Stir it all together to combine. Taste for additional seasoning; salt or lime juice.
Add the avocado right before serving and lightly toss one more time.
1 avocado
Serve with tortilla chips.
Make ahead and storing
This Black Bean Salsa can be made ahead and kept in the fridge for 24 hours. Just be sure to leave the avocado out until right before it is time to serve.
Video
Notes
THAWING FROZEN CORN: I like to place the frozen corn in a fine mesh sieve and run warm water over the corn until it is thawed. This happens very quickly, about 1-2 minutes.DE-SEEDING TOMATOES: Cut the tomatoes in half or into quarters. Very lightly squeeze the tomatoes so that the seeds and liquid surrounding the seeds comes out. Take care not to over squeeze and bruise the tomatoes. You can also use your fingers to rake the seeds out of the tomatoes. JALAPENO HEAT: Choose your level of heat with the jalapeno.
None to very little heat- just use the green flesh of the jalapeno.
Medium heat- use the green and inner white pith of the jalapeno.
All the heat- use the whole jalapeno, including the seeds.