High-Protein Black Bean & Corn Salsa

1. 1
   prep · ~5 min

   Cook the corn and prep the beans.

   1.If using frozen corn, boil in a saucepan for 2-3 minutes until tender. Drain and let cool completely.

   2.If using fresh corn, boil the cob for 4-5 minutes, then cut kernels off the cob.

   3.Drain and rinse the boiled black beans well. Shake off excess water.

   TIPMake sure the beans and corn are completely cool before mixing so the salsa stays fresh and crunchy.
2. 2
   prep · ~6 min

   Dice the vegetables.

   1.Cut the tomatoes in half, scoop out seeds and watery pulp, then dice into small cubes.

   2.Finely chop the red onion.

   3.Remove the stem, seeds, and ribs from the jalapeño, then mince very finely.

   4.Roughly chop the coriander leaves.

   TIPRemoving the tomato seeds prevents the salsa from becoming watery.
3. 3
   mix · ~2 min

   Combine all ingredients in a large bowl.

   1.Add the cooled black beans, corn, diced tomatoes, chopped red onion, minced jalapeño, and coriander leaves to a large mixing bowl.

   2.Squeeze the lime juice over the top, making sure no seeds fall in.

   3.Sprinkle cumin powder, salt, and black pepper evenly over the mixture.
4. 4
   mix · ~1 min

   Toss everything together gently.

   Use a large spoon to fold the ingredients together until well combined, being careful not to mash the beans.

   TIPMix gently with a folding motion to keep the black beans whole and the salsa chunky.
5. 5
   rest · ~10 min

   Let the flavors meld.

   Cover the bowl and let the salsa sit at room temperature for 10 to 15 minutes, or refrigerate for 30 minutes for a colder salsa.

   TIPThis rest time is key. It allows the lime juice and spices to soak into the beans and vegetables, making every bite more flavorful.
6. 6
   serve · ~1 min

   Give a final toss and serve.

   Stir one more time, taste and adjust salt or lime juice as needed, then transfer to a serving bowl.

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