Description
A refreshing and vibrant salsa made with zucchini, bell peppers, and black beans, perfect for elevating your meals.
Ingredients
- 2 medium zucchinis, diced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the diced zucchinis, red bell pepper, yellow onion, and minced garlic. Mix well.
- Add the corn, black beans, and cherry tomatoes to the bowl. Stir to combine all the ingredients evenly.
- In a small bowl, whisk together the lime juice, ground cumin, chili powder, salt, and pepper. Pour this dressing over the vegetable mixture.
- Gently toss everything together until the salsa is well coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Serve chilled or at room temperature with tortilla chips or as a topping for grilled meats.
Notes
- For added heat, include diced jalapeños or a pinch of cayenne pepper.
- Substitute the black beans with chickpeas for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing and Refrigerating
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg