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A vibrant, chunky salsa packed with sweet corn, hearty black beans, and crisp veggies. Dressed in a zesty lime vinaigrette, it's the perfect dip for tortilla chips or a fresh topping for tacos.
Combine Salsa Base
Prepare Dressing and Combine
Chill and Meld Flavors
Final Additions and Serving
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A vibrant, chunky salsa packed with sweet corn, hearty black beans, and crisp veggies. Dressed in a zesty lime vinaigrette, it's the perfect dip for tortilla chips or a fresh topping for tacos.
This tex_mex recipe takes 45 minutes to prepare and yields 5 servings. At 463.77 calories per serving with 21.43g of protein, it's a beginner-friendly recipe perfect for snack or side or appetizer.
Add one finely minced serrano pepper along with the jalapeño. You can also add a pinch of cayenne pepper or chipotle powder to the dressing.
Add 1 cup of diced fresh mango or pineapple for a sweet and tangy flavor contrast that pairs wonderfully with the spice.
For a creamier texture, mash half of the avocado and stir it into the dressing before pouring it over the salsa. You can also add 1/4 cup of crumbled cotija or feta cheese.
Use fire-roasted corn and add 1/2 teaspoon of smoked paprika or a tablespoon of chopped chipotles in adobo sauce to the dressing for a deep, smoky taste.
Black beans and corn are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied, supporting weight management.
The combination of black beans and corn provides a good amount of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Avocado and extra virgin olive oil contribute monounsaturated fats, which are known to support cardiovascular health by helping to lower 'bad' LDL cholesterol levels.
The colorful array of vegetables like red bell pepper, red onion, and cilantro provides a variety of vitamins and antioxidants that help protect your cells from damage caused by free radicals.
A one-cup serving contains approximately 200-240 calories, primarily from the healthy fats in the avocado and olive oil.
Yes, it's very healthy. It's packed with fiber from the beans and corn, vitamins from the fresh vegetables, and heart-healthy monounsaturated fats from the avocado and olive oil. It's a nutrient-dense and satisfying dish.
It's best consumed within 2-3 days. Store it in an airtight container. The avocado may brown slightly; stirring in a little extra lime juice can help prevent this and refresh the flavors.
Absolutely. You can prepare the salsa base (beans, corn, peppers, onion) and the dressing up to 24 hours in advance and store them separately in the refrigerator. Combine them and add the fresh avocado and cilantro just before serving for the best texture and color.
Yes, frozen corn works perfectly. Make sure to thaw it completely and drain any excess water before adding it to the salsa to avoid a watery result.
This salsa is incredibly versatile. Use it as a topping for grilled chicken or fish, spoon it over tacos or burrito bowls, mix it with quinoa for a quick salad, or simply eat it as a refreshing side dish.