Gluten Free Black Bean Corn Salsa
This vibrant, no-cook salsa is bursting with color and bold flavor — sweet corn, hearty black beans, crisp red bell pepper, and a bright hit of fresh lime juice all come together in one bowl. A touch of jalapeño and ground cumin give it just enough warmth and depth to keep everyone reaching back in for another scoop. Every single ingredient here is naturally free of gluten, so there's no label-scanning or ingredient-swapping required — just straightforward, wholesome produce and pantry staples. The optional diced avocado folds in beautifully if you want a creamy, rich finish that takes the whole thing up a notch. A quick 15-minute rest before serving lets the flavors meld and really come alive. It makes six generous servings, so it's ideal for a backyard cookout, taco night, or a party spread where you want something crowd-pleasing and fuss-free. Serve it with tortilla chips, pile it onto grilled chicken, or spoon it straight from the bowl — honestly, no one will judge you.
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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
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely minced
- 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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