Chunky Black Bean Salsa with Corn & Bell Peppers

This veggie-packed salsa was inspired from Texas caviar (also known as cowboy caviar). Scoop it up with Zack's Mighty Organic Tortilla Chips (on sale until 2/14/25!) or try it as a filling for a quick quesadilla for the big football game this weekend.

Ingredients

• 2 teaspoons lime zest

• 1/4 cup lime juice

• 1/4 cup canola oil

• 1 tablespoon ground cumin

• 1 tablespoon honey

• 3/4 teaspoons salt

• 2 (15 oz) cans low-sodium black beans, rinsed

• 1 1/2 cups fresh corn kernels (from 3 ears)

• 1 large red bell pepper, finely chopped

• 1 large tomato, chopped

• 1 medium red onion, finely chopped

• 3/4 cup chopped fresh cilantro leaves

• 2 medium scallions, thinly sliced

• 1 large jalapeño pepper, finely chopped

• 1 bag tortilla chips

Directions

1. Whisk together lime zest, lime juice, oil, cumin, honey, and salt in a large bowl. Gently stir in beans, corn, bell pepper, tomato, red onion, cilantro, scallions and jalapeño. Cover and refrigerate for at least 30 minutes and up to 4 days.
2. Remove from refrigerator about 30 minutes before serving. Serve with tortilla chips.

Recipe Courtesy of EatingWell.com