Black Bean and Corn Salsa
Prep Time
20 mins
Total Time
20 mins
Servings: 8
Ingredients
- 1 Tbsp. maple syrup
- 1 Tbsp. apple cider vinegar
- 1 lime juiced
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 2 ears of corn
- 1 Tbsp. olive oil
- 1 15 oz. can black beans, drained and rinsed 1 cup cherry tomatoes, halved or quartered
- 1/2 red bell pepper finely diced
- 1/2 red onion finely diced
- 1 small jalapeno seeded and minced (optional for heat) 1 cup loosely packed fresh cilantro, chopped
Instructions
-
Preheat grill or grill pan to medium heat. Brush corn with olive oil and grill, turning occasionally until lightly charred in spots, about 8-10 minutes.
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Remove from heat and let cool slightly before slicing kernels off the cob with sharp knife.
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In large bowl, combine grilled corn kernels, black beans, cherry tomatoes, red bell pepper, onion, jalapeno and cilantro.
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In small bowl, whisk together lime juice, apple cider vinegar, maple syrup, cumin and salt. Pour over salsa and toss gently to combine.
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Chill salsa in the fridge for 20-30 minutes to allow flavors to meld before serving.
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Serve with tortilla chips, your favorite crackers, as side dish, or spooned over your favorite grilled protein.
Recipe Notes
Get these ingredients and more at Vitacost.
