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Corn Salsa

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A fresh and vibrant corn salsa recipe that’s perfect as a stand-alone appetizer or accompaniment to any meal.

Ingredients

Scale
  • 2 cups corn (fresh, frozen, or canned)
  • 1 can black beans, rinsed and drained
  • 1 cup bell peppers, diced
  • 1/2 cup red onion, diced
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: Chopped cilantro and jalapeño for heat

Instructions

  1. Prep your ingredients: Rinse and drain black beans, and prepare all vegetables in separate bowls.
  2. Cook the corn: Grill fresh corn or boil for 3-5 minutes, or use frozen corn until warmed through; rinse canned corn.
  3. Mix the ingredients: In a large bowl, combine corn, black beans, diced bell peppers, and red onion.
  4. Add the dressing: Whisk lime juice, olive oil, salt, and pepper; drizzle over the mix and fold gently.
  5. Taste test: Adjust seasoning as necessary.
  6. Let it rest: Allow sitting for at least 15 minutes in the fridge to meld the flavors.

Notes

For a twist, add diced mango for sweetness or jalapeños for spice. Corn salsa is best fresh but can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: corn salsa, fresh salsa, vegan appetizer, healthy snacks, summer recipes

Find it online: https://thecomfortspoon.com/corn-salsa/