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Cowboy Salsa

A vibrant and crunchy salsa made with fresh veggies and beans, perfect for gatherings or as a topping for grilled dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Tex-Mex
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can black beans, rinsed and drained Rinse under cool water to remove excess sodium.
  • 1 can corn, drained
  • 2 cups diced tomatoes
  • 1/2 cup red onion, diced
  • 1 cup bell pepper, diced
  • 1 piece jalapeño, seeded and minced Can be substituted with a milder pepper for less heat.
  • 1/4 cup fresh cilantro, chopped
  • 2 pieces limes, juiced Fresh lime juice is preferred over bottled.
  • to taste salt and pepper

Method
 

Preparation
  1. Start by draining your black beans and corn. Rinse the black beans under cool water to remove any excess sodium.
  2. Chop your tomatoes, red onion, bell pepper, jalapeño, and cilantro into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine the black beans, corn, diced tomatoes, red onion, bell pepper, jalapeño, and cilantro.
  2. Squeeze the juice of your two limes over the mixture and sprinkle with salt and pepper. Stir well to combine everything evenly.
Taste and Chill
  1. Give your salsa a taste and adjust the lime juice, salt, or pepper as needed to enhance the flavors.
  2. If you have time, let your salsa sit in the fridge for about 30 minutes to allow the flavors to meld together beautifully.
Serving
  1. Serve with tortilla chips or as a fresh topping for grilled proteins.

Notes

Store leftovers in an airtight container in the fridge for 4-5 days. Can be frozen for up to 3 months and reheated in the microwave for 20-30 seconds if desired.