Ingredients:

  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) corn kernels, fresh or frozen (thawed)
  • 1 medium red bell pepper, finely chopped
  • 1 small red onion, finely chopped
  • 1-2 jalapeño peppers, finely chopped (seeds removed for less heat)
  • 1 cup (160 g) cherry tomatoes, quartered
  • 1/4 cup (15 g) fresh cilantro, chopped
  • Juice of 2 limes (about 4 tbsp / 60 ml)
  • 1/2 tsp (2 g) cumin
  • Salt and pepper to taste

Instructions:

  1. Drain and rinse the black beans. If using frozen corn, thaw it. Chop the red bell pepper, red onion, jalapeños, and cherry tomatoes. Chop the cilantro.
  2. In a large mixing bowl, add the black beans, corn, chopped bell pepper, onion, jalapeño, and tomatoes.
  3. Squeeze the lime juice over the mixture and sprinkle cumin, salt, and pepper.
  4. Toss all ingredients gently with a spatula or large spoon until evenly combined.
  5. Sample the salsa and adjust seasoning as needed.
  6. For best flavor, let the salsa sit in the refrigerator for at least 30 minutes before serving.