05/05/2025
Ah, Cinco de Mayo! A perfect day for some delicious and healthy feasting. How about this vibrant and flavorful Black Bean and Corn Salsa with Baked Tortilla Chips? It’s colorful, packed with nutrients, and a lighter take on typical Cinco de Mayo fare. INGREDIENTS:
1 can (15 oz) black beans, drained and rinsed
1 cup fresh or frozen corn kernels (thawed if frozen)
1 medium tomato, diced
1 red bell pepper, diced
1/2 small red onion, finely chopped
1 jalapeño pepper, seeded and minced (optional, for heat)
1/4 cup fresh cilantro, chopped
1/4 cup lime juice (about 2 limes)
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper, to taste
INSTRUCTIONS:
In a large bowl, combine the black beans, corn, tomato, bell pepper, red onion, jalapeño, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
Pour the dressing over the bean and corn mixture and toss until everything is well coated.
Cover and refrigerate for at least 30 minutes to let the flavors meld together.
Serve with tortilla chips or as a topping for tacos, grilled meats, or salads.
Why is this healthy?:
Packed with fiber, rich in vitamins and minerals, lean protein, healthy fats, lower in sodium and fat, and fresh and flavorful 💚💙
