Citrus Black Bean Salsa
This chunky salsa mixes black beans and corn with juicy orange pieces, lime, and cilantro. Serve it with chips or spoon it over grilled fish or chicken. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Scrub citrus and wash all fresh vegetables under running water before cutting. Wash your hands after handling jalapeño. Keep the salsa cold and refrigerate within 2 hours (1 hour if above 90°F).
Allergens: None listed
Equipment
- mixing bowl
- colander
- knife
- cutting board
- large spoon
Ingredients (for 4 servings)
- 15 ounces canned black beans, drained and rinsed
- 2 navel oranges
- 1 cup corn kernels, thawed if frozen
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Directions
1. Scrub the oranges and lime under running water. Wash the bell pepper, jalapeño, onion, and cilantro.
2. Cut the peel and white pith off the oranges with a knife. Slice between the membranes to free the segments, then cut each segment into 3 pieces.
3. Drain and rinse the black beans in a colander and shake off the water.
4. In a mixing bowl, combine the beans, orange pieces, corn, bell pepper, red onion, jalapeño, and cilantro.
5. Whisk the lime juice, olive oil, cumin, and salt in a small cup. Pour over the salsa and stir gently.
6. Cover and refrigerate for 30 minutes so the flavors blend. Stir and taste for salt before serving.
Skill taught
Cutting clean orange segments (supremes) with no pith or membrane.
Affordable substitution
Use canned mandarin orange segments, drained, in place of fresh oranges, and canned corn in place of frozen.
Optional variation
Add 1 diced avocado just before serving.
Leftovers & storage
Refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store covered at 40°F or below and eat within 3 days. Serve cold.