Black Bean and Corn Salsa Bowls with Tortilla Chips
Hearty bowls of black bean and corn salsa, seasoned with lime and cilantro, served with crunchy tortilla chips. A quick, fresh, and satisfying lunch perfect for a busy day.
Ingredients
- •1 (15-ounce) can black beans, rinsed and drained
- •1 (15-ounce) can corn, drained (or 1.5 cups frozen corn, thawed)
- •1/2 red onion, finely diced
- •1/2 red bell pepper, finely diced
- •1/4 cup fresh cilantro, chopped
- •2 tablespoons fresh lime juice (from 1-2 limes)
- •1 tablespoon olive oil
- •1/2 teaspoon ground cumin
- •1/4 teaspoon chili powder
- •Salt to taste
- •Black pepper to taste
- •4 ounces tortilla chips, for serving
- •Optional: 1/4 cup crumbled cotija cheese or feta cheese
- •Optional: 1 avocado, diced
Dietary Info
Instructions
- 1
In a large mixing bowl, combine the rinsed and drained black beans, drained corn, finely diced red onion, and finely diced red bell pepper.
- 2
Add the chopped fresh cilantro, fresh lime juice, olive oil, ground cumin, and chili powder to the bowl.
- 3
Gently stir all the ingredients together until well combined. Season with salt and black pepper to taste. Taste and adjust seasonings if needed; you might want more lime juice or a pinch more salt.
- 4
If using, stir in the diced avocado and/or crumbled cheese.
- 5
Divide the black bean and corn salsa into two serving bowls. Serve immediately with tortilla chips on the side for scooping. Enjoy your fresh and flavorful lunch!
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