Black bean and corn salsa

Name: Black bean and corn salsa
Prep time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 540-mL can black beans, drained and rinsed; 1 cup frozen or fresh corn kernels; 1 avocado, diced; 1 large tomato, finely chopped; 1/3 cup finely chopped red onion; 1/3 cup chopped fresh cilantro; 1/4 cup freshly squeezed lime juice, or lemon juice; 1 tbsp olive oil; 2 to 3 tsp jalapeno, seeded and minced; 1/2 tsp salt

Prep Time12 min
Total Time12 min
Makes4 cups (1 L)

By Chatelaine

Ingredients

540-mL can black beans, drained and rinsed
1 cup frozen or fresh corn kernels
1 avocado, diced
1 large tomato, finely chopped
1/3 cup finely chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup freshly squeezed lime juice, or lemon juice
1 tbsp olive oil
2 to 3 tsp jalapeno, seeded and minced
1/2 tsp salt

Instructions

In a bowl, stir beans with corn, avocado, tomato, onion and coriander. Add lime juice, oil, jalapeño and salt. Stir until evenly mixed. Taste and add more lime juice or salt, if needed. Serve with corn chips or over grilled chicken, pork, fish or shrimp. Salsa is best eaten within 1 to 2 hours of being made.

Nutrition (per serving)

Calories 66, Protein 2g, Carbohydrates 9g, Fat 3g, Fibre 3g, Sodium 164mg.

A fast 'n' easy salsa makes a great dip with corn chips or an elegant, delicious dress-up on grilled chicken breasts or halibut steaks.

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