This homemade salsa with black beans and corn is filled with colorful vegetables and tastes amazing!
We’ve been encouraging our kids to try spicier foods as they’ve gotten older. My girls, in particular, are sensitive and will say things are “too spicy” when there’s a little too much salt to their taste. With this Black Bean and Corn Salsa, they saw the jalapeno before it went in, and they ate it anyway. The lime mellowed it out, and I love the chunky texture.
If you have leftovers, it is great to mix in to some cooked brown rice. That gives you a fantastic gluten-free, vegetarian meal with complete protein thanks to the beans and rice combo.
It’s best to let this chill before serving, so the flavors meld together.
Homemade Salsa with Black Beans & Corn
- 11-15 oz. can white corn, drained
- 15 oz. can black beans, rinsed and drained
- 1 jalapeno pepper, seeded and finely diced
- 1 small red onion, diced
- 1 tomato, diced
- 1/2 cup fresh cilantro, washed with stems removed, then chopped
- 1-2 limes
- 2 cloves garlic
- salt, to taste
We filled the “Scoops” tortilla chips with this colorful mixture, and they were almost too pretty to eat. Almost…
This recipe is linked up to It’s a Keeper Thursdays, Gluten-Free Wednesdays at Gluten-Free Homemaker, Tasty Tuesday at Balancing Beauty & Bedlam, Feasting in Fellowship Friday at Comfy in the Kitchen, and Friday Food at MomTrends.