Yield: about 4 ½ cups
Corn and Black Bean Salsa
1 can (15oz) sweet corn, drained (about 1 ¾ cup corn)
1 can (15oz) black beans, rinsed and drained
1 can (15oz) diced tomatoes (or 1 ¾ cup fresh diced)
½ tsp kosher salt
¼ tsp black pepper
¼ cup cilantro, snipped
1 tsp cumin
1 lime, juiced
1 jalapeno, diced
In a large bowl, combine salsa ingredients. Refrigerate one hour (or more) to allow flavors to blend. Serve with chips and enjoy! Or use in your favorite recipes that call for salsa.
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