Name: Chunky Black Bean Salsa with Corn & Bell Pepper
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 16 servings
Cuisine: American
Ingredients: 2 teaspoons lime zest; 0.25 cup lime juice; 0.25 cup canola oil; 1 tablespoon ground cumin; 1 tablespoon honey; 0.75 teaspoon salt; 2 (15 ounce) cans low-sodium black beans, rinsed; 1.5 cups fresh corn kernels (from 3 ears); 1 large red bell pepper, finely chopped; 1 large tomato, chopped; 1 medium red onion, finely chopped; 0.75 cup chopped fresh cilantro leaves; 2 medium scallions, thinly sliced; 1 large jalapeño pepper, finely chopped; 1 (16-oz.) bag blue or yellow corn tortilla chips

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

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