Corn and Black Bean Salsa

Name: Corn and Black Bean Salsa
Prep time: 10 min
Yield: 6 servings
Ingredients: Bell Pepper — 1; Black Beans — 1 can, 15 oz; Canned Corn — 1 can, 15 oz; Cumin — ½ tsp; Lime — 1, juiced; Olive Oil — 1 tbsp; Onion — ¼, finely diced; Salt — ¾ tsp

Fresh, chunky salsa that doubles as a salad or taco topping. No cooking required.

vegetarian vegan gluten-free quick

🔥 Calories per serving: 160

🍽️ Serves: 6

⏱️ Prep: 10 min

Ingredients

Bell Pepper	1
Black Beans	1 can, 15 oz
Canned Corn	1 can, 15 oz
Cumin	½ tsp
Lime	1, juiced
Olive Oil	1 tbsp
Onion	¼, finely diced
Salt	¾ tsp

Instructions

Drain and rinse corn and black beans in a colander.
Finely dice bell pepper and red onion (use only ¼ of an onion — raw onion is powerful).
Add everything to a bowl: corn, black beans, bell pepper, diced onion.
Add olive oil, lime juice, cumin, salt, and hot sauce if desired.
Toss well and let sit 10 minutes before serving — this time lets the flavors meld and the lime starts to soften the onion.
Taste and adjust: more lime for brightness, more salt, or more cumin.
Serve with tortillas, over rice bowls, as a taco topping, or with eggs.