Fructose Free Gluten Free Black Bean Corn Salsa
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Learn more →Ingredients
6 servings
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups corn kernels (fresh, thawed frozen, or drained canned)
- 1 medium red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/6 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/6 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ⅓ cup fresh cilantro, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 avocado, diced (optional)
Instructions
- 1
Drain and rinse the black beans in a fine-mesh strainer under cold running water until the water runs clear, then shake off the excess moisture.
- 2
Add the black beans, corn, red bell pepper, red onion, jalapeño, and cilantro to a large mixing bowl.
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