Black Bean, Corn & Cucumber Salsa Recipe

Name: Black Bean, Corn & Cucumber Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Seasoned Black Beans; 1 can Corn, Nibblets; 1 whole English Cucumber; 2 whole Small Jalapenos; 1/4 cups Chopped Fresh Cilantro; 2 cloves Garlic, Chopped; 2 Tablespoons Olive Oil; 1 whole Lime, Juiced; 1/2 teaspoons Cumin; 1/2 teaspoons Kosher Salt

Servings: persons

1 can Seasoned Black Beans
1 can Corn, Nibblets
1 whole English Cucumber
2 whole Small Jalapenos
1/4 cups Chopped Fresh Cilantro
2 cloves Garlic, Chopped
2 Tablespoons Olive Oil
1 whole Lime, Juiced
1/2 teaspoons Cumin
1/2 teaspoons Kosher Salt

1
Drain and rinse both the black beans and corn.
2
Slice the cucumber lengthwise and use a spoon to remove seeds (if necessary).
3
Chop the cucumber to the same size as the beans.
4
Remove seeds from jalapenos and dice very fine.
5
Chop cilantro and garlic.
6
Mix all vegetables together and add oil, lime juice, cumin and salt.
7
You can increase the oil or lime juice to get the consistency you prefer.
8
You can also add a diced tomato thats been de-seeded as well.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can Seasoned Black Beans, 1 can Corn, Nibblets, 1 whole English Cucumber, 2 whole Small Jalapenos, and more.

Yes, Black Bean, Corn & Cucumber Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean, Corn & Cucumber Salsa

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