Description
Chorizo Black Bean and Corn Salsa is a flavorful and hearty salsa that combines spicy chorizo with black beans, corn, and fresh vegetables, perfect for dipping or as a topping.
Ingredients
Scale
- 1 pound chorizo sausage, casing removed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Break it apart with a spatula as it cooks.
- Once the chorizo is cooked, remove it from heat and let it cool slightly.
- In a large mixing bowl, combine the black beans, corn, red onion, red bell pepper, jalapeño (if using), and cilantro.
- Add the cooked chorizo to the mixing bowl.
- Drizzle the lime juice over the mixture, then sprinkle in the cumin, garlic powder, salt, and pepper. Stir everything together until well combined.
- Taste and adjust seasoning if necessary. For best flavor, let the salsa sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a vegetarian version, substitute the chorizo with sautéed mushrooms or a plant-based chorizo alternative.
- Add diced avocado for creaminess or serve with tortilla chips for a crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg