Dive into the vibrant world of flavors with our Spicy Black Bean and Corn Fiesta Salsa. This lively salsa brings together the hearty goodness of black beans, the sweet crunch of corn, and a kick of spice to elevate your snacking experience. Perfect for parties, picnics, or as a zesty topping for your favorite dishes.
Preparation and Cooking Times
- Prep Time: 15 minutes
- Total Time: 15 minutes
Servings and Serving Size
- Serves: 6
- Serving Size: 1/2 cup
Ingredients
- Black beans, drained and rinsed: 400 grams (14 ounces)
- Sweet corn, drained: 200 grams (7 ounces)
- Red bell pepper, finely chopped: 150 grams (5.3 ounces)
- Red onion, finely chopped: 100 grams (3.5 ounces)
- Jalapeño pepper, seeded and minced: 30 grams (1 ounce)
- Fresh cilantro, chopped: 15 grams (0.5 ounces)
- Lime juice: 30 ml (1 ounce)
- Olive oil: 15 ml (0.5 ounce)
- Ground cumin: 2 grams (0.07 ounces)
- Salt and pepper: to taste
Detailed Method of Preparation
- In a large bowl, combine black beans, corn, red bell pepper, red onion, and jalapeño.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the vegetable mixture and toss gently to coat.
- Add chopped cilantro and mix well.
- Let the salsa sit for at least 30 minutes before serving to allow flavors to meld.
Tips for Culinary Success
- For extra heat, leave some seeds in the jalapeño or add a dash of your favorite hot sauce.
- This salsa can be stored in the refrigerator for up to 3 days.
- Serve with tortilla chips, over grilled chicken, or as a fresh taco topping.
Frequently Asked Questions (FAQs)
- Can I use canned corn instead of fresh? Yes, canned corn works well, just make sure to drain and rinse it before use.
- How can I make this salsa less spicy? Simply reduce or omit the jalapeño pepper.
- Is this salsa suitable for vegans? Yes, this recipe is vegan-friendly.