Description
This Cherry Tomato Salsa with Black Beans and Corn is chunky, fresh and full of vibrant summer flavors! It’s quick and easy to throw together and goes great with a bag of tortilla chips, but can also be used as a topping for tacos, burrito bowls or salads.
Ingredients
Scale
- 2 cups halved or quartered cherry tomatoes
- 1 cup black beans
- 1 cup corn kernels
- 1/2 cup diced red onion
- 1/3 cup chopped cilantro
- 1/4 cup small diced jalapeno
- 2 tablespoons fresh lime juice
- 2 teaspoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt, to taste
Instructions
- Slice the cherry tomatoes into small pieces. You can either slice them in half, or in fourths, depending on how big they are. Add the diced cherry tomatoes to a medium sized bowl.
- Next, add in the black beans, corn, onion, jalapeno, cilantro and lime juice. Give everything a good mix and then add in the cumin and salt, to taste. Mix again and enjoy with tortilla chips.
- Category: Appetizer, Vegan
- Method: No Cook
- Cuisine: American
