Zesty Corn and Black Bean Salsa
Servings 12 cups
Ingredients
3 cups cooked, fresh sweet corn kernels (or 1 16-ounce bag frozen sweet corn kernels, thawed) 2 cans (15 ounces each) black beans, drained and rinsed 1¾ cup red onion, diced 1½ cup green onion, chopped 1 very large red bell pepper, diced 2 Anaheim peppers, finely minced 2 cups tomato, diced Lime Cilantro Dressing: 2 tablespoons extra virgin olive oil ¾ cup fresh lime juice zest of 1 very large lime 1½ tablespoons garlic, finely minced 1 tablespoon ground cumin 1 teaspoon kosher salt 2/3 cup cilantro, chopped
- 3 cups cooked fresh sweet corn kernels (or 1 16-ounce bag frozen sweet corn kernels, thawed)
- 2 cans 15 ounces each black beans, drained and rinsed
- 1¾ cup red onion diced
- 1½ cup green onion chopped
- 1 very large red bell pepper diced
- 2 Anaheim peppers finely minced
- 2 cups tomato diced
Lime Cilantro Dressing:
- 2 tablespoons extra virgin olive oil
- ¾ cup fresh lime juice
- zest of 1 very large lime
- 1½ tablespoons garlic finely minced
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- 2/3 cup cilantro chopped
Instructions
- Combine all salsa ingredients in a large bowl and set aside.
- Whisk together olive oil, lime juice, lime zest, garlic, cumin and salt in medium bowl. Stir in cilantro.
- Pour over vegetables and toss lightly to thoroughly coat all ingredients. Chill several hours before serving. Refrigerate leftovers in covered container.
Nutrition
Serving: 16servings