Today, my mom and I are sharing the easiest appetizer recipe that is perfect for the upcoming Super Bowl this weekend! It’s also a perfect snack as we head into the warmer months. The recipe comes together quickly and can easily be made ahead of time! We serve with tortilla chips, but I also think Fritos, pita chips, or crackers would be delish too!
Black Bean & Corn Salsa
Ingredients:
- 2 1/2 fresh corn kernels (from 5 ears)
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 cup chopped red bell pepper (from 1 medium pepper)
- 2 (15-oz.) cans black beans, drained and rinsed
- 1 cup chopped plum tomatoes (about 2 medium tomatoes [5 oz. total])
- 1 cup chopped red onion (from 1 small [5 oz.] onion)
- 1/2 chopped fresh cilantro (from 1 bunch cilantro)
- 3 tablespoons fresh lime juice (from 2 limes)
- 1 tablespoon finely chopped jalapeño chile, not seeded (1 small chile)
- 3/4 teaspoon kosher salt
Directions:
- Cook the corn: Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes. *You can use ears of corn, canned corn, or frozen (make sure it’s thawed!). *If you use ears of corn you can also cook on the grill
- Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined.
- Transfer mixture to a large bowl.
- Finish mixing salsa: Add beans, tomatoes, onion, cilantro, lime juice, jalapeño, and salt to the corn mixture; toss gently to combine. Let stand 10 minutes before serving!
We hope you guys enjoy this recipe! Make sure to tag me on Instagram if you make this! As always, thank you for reading and we will be back with another recipe soon! -Alexa and Nina
