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–+ servings
Bean Salsa with jalapenos and street corn

Street Corn Bean Salsa

The Hangry Chickpea
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Snacks and Sides
Cuisine Tex-mex
Servings 8 Servings

Ingredients
  

  • Salsa
  • 1 can black beans
  • 1 can white beans
  • 1 cup fresh corn kernels canned or frozen corn kernels work as well. See tips above
  • ½ cup fresh salsa
  • Juice of ½ lime
  • 1 jalapeno diced optional
  • Pantry:
  • Salt
  • Pepper
  • Agave
  • Grapeseed oil

Instructions
 

  • Remove fresh corn from cob, drain and rinse canned corn, or defrost frozen corn. In a nonstick skillet on medium heat, add a splash of grapeseed oil before the corn. Add a pinch of salt and pepper, and stir every couple mins until it starts to stick and brown. Then, add 1 Tbsp of diced jalapeno and cook for 1 more minute. Remove from heat and add agave if desired. Place into a medium mixing bowl. 
  • Place beans into a strainer and rinse until water runs clear. Add beans to mixing bowl with the corn. 
  • Add the remaining ingredients - jalapeno, salsa and lime juice - to the mixing bowl and gently stir to combine. To store, cover and refrigerate for up to 5 days.
  • Serve with tortilla chips, on top of a salad, or as an enchilada filling. Enjoy!
Keyword bean dip, bean salsa, cowboy caviar, healthy bean dip
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