Teresa's Recipes
Pinto Bean and Corn Fiesta Salsa
Elevate your taste buds with this vibrant Pinto Bean and Corn Fiesta Salsa. This salsa is a delightful fusion of flavors and textures, combining the earthy taste of pinto beans, the natural sweetness of corn, the crunch of red bell peppers, the pungency of red onions, and the fresh burst of cilantro. Finished with a tangy lime dressing that truly binds all the ingredients together, creating a refreshing and flavorful salsa that's perfect as a dip or topping for tacos, salads, or grilled meats. This recipe traces its roots back to Mexican cuisine where salsa is a staple at every meal.
Ingredients
- 1/2 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Cumin
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- Juice of 2 limes Lime juice
- 1/2 cup, chopped Cilantro
- 1 medium, finely chopped Red onion
- 1 large, diced Red bell pepper
- 1 cup, fresh or frozen Corn kernels
- 1 can (15 oz), rinsed and drained Pinto beans
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Calories: 200
- Fat: 5g
- Carbs: 30g
- Protein: 7g
- Sodium: 400mg
- Fiber: 6g
Instructions
- In a large bowl, combine the pinto beans, corn kernels, diced red bell pepper, finely chopped red onion, and chopped cilantro.
- Prepare the dressing by whisking together the lime juice, olive oil, minced garlic, cumin, salt, and black pepper in a small bowl.
- Pour the dressing over the bean and corn mixture in the large bowl and toss to combine, ensuring all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, let it sit in the fridge overnight.
- Serve chilled as a dip with tortilla chips or as a topping for tacos, salads, or grilled meats. Enjoy!
Tips
- For variation, try adding diced tomatoes or avocados to the salsa.
- For a spicier kick, add a finely chopped jalapeno or serrano pepper.