Black Bean and Corn Salsa
Hello, summer! This vegan salsa is great served with tortilla chips or on top of tacos. You can also swap out the canned corn for roasted corn on the grill for an even fresher version.
Black bean and corn salsa
A tasty plant-based black bean, corn, red pepper, tomato, jalapeño, and cilantro salsa with a garlic, cumin, and balsamic vinegar glaze.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Snack
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
Scale
- ½ cup of balsamic vinegar
- 2 garlic cloves, minced
- 2 teaspoons of cumin
- 1 teaspoon of salt
- ½ of a jalapeño, finely diced
- 1 small red onion, diced
- 1 can of black beans
- 1 cup of frozen corn
- 1 red bell pepper, diced
- 1 large tomato, diced
- ½ cup of fresh cilantro, finely chopped
Instructions
- Add the balsamic vinegar, garlic, cumin, and salt to a saute pan. Cook on medium for 3-5 minutes until balsamic begins to reduce.
- Turn off the heat and add the frozen corn to the saute pan. Mix the corn in the balsamic sauce to thaw the corn while at the same time quickly cooling the balsamic glaze.
- Add the jalapeño, red onion, black beans, red bell pepper, tomato, and cilantro to the skillet. Mix until all ingredients are well incorporated. Serve room temperature or chilled.
Notes
Keeps in the refrigerator for up to 3 days.
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Cheers,
Erica
