Ingredients

4 scallions, thinly sliced
1 bell pepper (any color), diced small
¼ cup chopped cilantro leaves, tightly packed
(1) 15-ounce can low-sodium black beans, drained and rinsed
2 cups corn (fresh, canned, or frozen)*
¼ cup canola oil
2 Tablespoons red wine vinegar
1 lime, juiced
1 teaspoon ground cumin
¼ tsp salt
¼ tsp black pepper

If using canned corn, rinse and drain before using. If using frozen corn, thaw before use.

Directions

1. In a large bowl, combine scallion, pepper, cilantro, black beans, and corn.

2. In a small bowl or high-sided container, whisk together oil, vinegar, lime juice, and spices.

3. Pour dressing over salsa ingredients and let sit for 15 minutes to allow flavors to combine. Be sure to stir before serving! Serve with Homemade Tortilla Chips.

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In-School Time

Black Bean Corn Salsa

Ingredients

4 scallions, thinly sliced
1 bell pepper (any color), diced small
¼ cup chopped cilantro leaves, tightly packed
(1) 15-ounce can low-sodium black beans, drained and rinsed
2 cups corn (fresh, canned, or frozen)*
¼ cup canola oil
2 Tablespoons red wine vinegar
1 lime, juiced
1 teaspoon ground cumin
¼ tsp salt
¼ tsp black pepper

If using canned corn, rinse and drain before using. If using frozen corn, thaw before use.

Directions

1. In a large bowl, combine scallion, pepper, cilantro, black beans, and corn.

2. In a small bowl or high-sided container, whisk together oil, vinegar, lime juice, and spices.

3. Pour dressing over salsa ingredients and let sit for 15 minutes to allow flavors to combine. Be sure to stir before serving! Serve with Homemade Tortilla Chips.