Simple Recipes for Every Day
Sweet and Smoky Bean and Corn Salsa
- Serves: 6
- Prep Time: 15 min
- Cook Time: 0 min
Ingredients
- 1 (14-ounce) can sweet corn, drained
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can chickpeas, drained, and rinsed
- ¼ cup finely chopped cilantro
- 4 green onions, thinly sliced
- 1 poblano pepper, seeded and minced
- 1 tablespoon honey
- 2 tablespoons fresh lime juice (from 2 limes)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Corn chips, for serving
Ingredients
- 1 (14-ounce) can sweet corn, drained
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can chickpeas, drained, and rinsed
- ¼ cup finely chopped cilantro
- 4 green onions, thinly sliced
- 1 poblano pepper, seeded and minced
- 1 tablespoon honey
- 2 tablespoons fresh lime juice (from 2 limes)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Corn chips, for serving
Method
In a medium bowl, combine the corn, black beans, chickpeas, cilantro, green onions, poblano, honey, lime juice, olive oil, cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper until evenly distributed.
Cover and refrigerate for at least 1 hour. Serve with corn chips.