Black Bean and Corn Salsa

Black bean and corn salsa is extremely simple, but it always tastes like it takes way longer to make than it does! It’s light and healthy, perfect as an appetizer, a side with tortilla chips, or a topping for tacos.

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Ingredients
2 cups black beans, rinsed and drained
1 cup tomatoes, diced
1 cup frozen corn, thawed
3 scallions, finely chopped
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
salt and pepper, to taste

Method
1. Mix the olive oil, lemon juice, salt, and pepper thoroughly.
2. Toss the dressing with the black beans, tomatoes, and frozen corn.
3. Enjoy!

Serves 4 to 6

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Notes:
The dressing, scallions, and tomatoes can be prepared ahead of time, but combine the salsa within 30 minutes of serving. This isn’t a dish that needs to marinate, and the vegetables tend to become soggy if they sit in the dressing for too long.
You can use dried black beans, but I find that canned black beans have a better texture. They’re soft but they don’t crack or disintegrate the way dried beans sometimes do if they’ve been cooked to the same softness.
Halved grape or cherry tomatoes work very well. I use diced Roma or Campari tomatoes as a substitute (be prepared for a lot more liquid to come from these).
Salsa is usually an appetizer, but I’ve eaten this with some tortilla chips as a light lunch. You get protein from the beans and vegetables from the tomatoes and corn.

Print-Friendly Recipe
Black Bean and Corn Salsa
by halite & piper

Ingredients
2 cups black beans, rinsed and drained
1 cup tomatoes, diced
1 cup frozen corn, thawed
3 scallions, finely chopped
olive oil
lemon juice
salt and pepper, to taste

Method
1. Mix the olive oil, lemon juice, salt, and pepper.
2. Toss the dressing with the black beans, grape tomatoes, and frozen corn.
3. Enjoy!

Serves 4 to 6

Equipment
1 chopping board
1 knife
1 measuring cup
1 measuring spoon
1 bowl

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