Perfect as a topping or dip for chips, this chile and corn salsa is very straightforward and healthful.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 avocado, diced
- ¾ cup diced red onion
- 1 tablespoon minced garlic
- 1 medium lime, juiced
- 3 tablespoons olive oil
- 2 tablespoons chili-garlic sauce
- 2 tablespoons ground cumin
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
Instructions
- Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.
- Salsa only gets better as it rests in the fridge. Add peppers or more chili-garlic sauce for more heat.