Healthy Recipe: Chunky Black Bean and Corn Salsa

It’s hard to go wrong with chips and salsa for a party snack that’s quick to make and sure to be a crowd-pleaser. This version, slightly adapted from the Eating Well website and based on a Texas classic that’s recently gone viral on TikTok, takes the spicy dip to another level.

Here the fundamental ingredients of tomato, onion, chilies, and citrus are bolstered by protein-rich beans and corn, making it a light but filling side or main dish. Not only is it heart-healthy but it also fits into virtually any diet: vegan, gluten-free, dairy-free, soy-free. Serves 12 to 16 as an appetizer, or 4 to 6 as a light main or side. -- Susan Puckett

Ingredients

• ¼ cup avocado or other neutral oil

• ¼ cup lime juice (2 or 3 limes)

• 2 teaspoons lime zest

• 1 tablespoon ground cumin

• 1 tablespoon honey

• 2 (15-ounce) cans black beans, drained and rinsed

• 1 ½ cups fresh corn kernels (from 3 ears), or frozen, thawed kernels

• 1 large red bell pepper, chopped

• 1 large tomato, chopped

• 1medium red onion, finely chopped

• ¾ cup chopped cilantro leaves

• 2 scallions, trimmed and thinly sliced

• 1 jalapeno, stemmed and finely chopped (remove seeds and ribs for less heat)

• Salt to taste

• Blue or yellow corn tortilla chips for serving

Instructions

1. In a large bowl, whisk together the oil, lime juice, lime zest, cumin, and honey.

2. Add the beans, corn, bell pepper, tomato, red onion, cilantro, scallion, and jalapeno and stir to combine. Add salt to taste and stir again.

3. Cover and refrigerate for at least 30 minutes or up to 4 days. Remove from the refrigerator about 30 minutes before serving if chilled for more than a couple of hours.

4. Serve with tortilla chips.

Susan Puckett is an Atlanta-based food writer and cookbook author.