Direction

1. Begin by draining and rinsing the black beans and corn in a colander. Set aside.

2. Finely chop the red bell pepper, red onion, jalapeno, and garlic cloves. Alternatively, you can use a food processor to finely chop these ingredients.

3. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped vegetables and sauté for 2-3 minutes until they begin to soften.

4. Season the vegetables with a pinch of salt, pepper, chili powder, cumin, garlic powder, and onion powder. Mix well to evenly coat the vegetables.

5. Add the black beans and corn to the skillet and continue to cook for an additional 2-3 minutes, stirring occasionally.

6. Remove the skillet from heat and let the bean mixture cool for a few minutes.

7. Once cooled, transfer the bean mixture to a serving bowl. Squeeze the juice of half a lime over the top and mix well.

8. Finely chop a handful of fresh cilantro and mix it into the bean salsa.

9. Allow the salsa to sit at room temperature for at least 10 minutes to allow the flavors to combine.

10. Serve the spicy bean salsa with tortilla chips or use it as a topping for tacos, salads, or grilled meats. Enjoy!