Ingredients:

  • 1 (15 ounce/425g) can black beans, drained and rinsed
  • 1 (15 ounce/425g) can Mexican-style corn (such as Del Monte Southwest Corn w/ Poblano and Red Peppers), drained
  • 1/4 cup (25g) green onions, thinly sliced
  • 2 medium Roma tomatoes, diced
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1/2 teaspoon (3g) salt
  • Juice of 1 lime (approximately 2 tablespoons/30ml)
  • Optional: 1/4 cup (15g) chopped fresh cilantro, for garnish

Instructions:

  1. Drain and rinse the black beans to remove excess starch. Drain the corn.
  2. Dice the Roma tomatoes into small, even pieces. Thinly slice the green onions.
  3. In a large bowl, combine the drained black beans, corn, diced tomatoes, and green onions.
  4. In a small bowl (or directly into the large bowl), whisk together the olive oil, red wine vinegar, salt, and lime juice. Ensure the salt is dissolved.
  5. Pour the dressing over the salsa mixture and gently toss to combine, ensuring all ingredients are evenly coated.
  6. Stir in the chopped cilantro, if desired.
  7. Serve immediately with tortilla chips, or chill for later.