An easy, bright and fresh Black Bean and Corn Salsa recipe that takes only 15 minutes to make! It's the perfect appetizer for that upcoming party and makes a great side dish. (gluten free, vegetarian, vegan)
2jalapenos,diced (seeds removed if you're sensitive to spicy foods)
3tablespoonslime juice(about 1 1/2 limes)
1teaspooncoarse kosher salt
1/4teaspoonground black pepper
Add all ingredients to a large mixing bowl.
Mix together and serve immediately or cover and refrigerate until ready to serve.
Makes about 5 cups total.This salsa will last in the fridge for up to 10 days.If you have time, I recommend letting the salsa sit in the fridge for an hour or two to help the flavors and juices really meld together and soak into the corn and beans.If it's summertime and you want to take advantage of using fresh corn, feel free to do that as well! You'll need about 2 cups of freshly cooked corn, which is about 6-8 ears of fresh corn.