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5
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Corn and Black Bean Salsa
Forget buying jars of salsa when you can make this delicious Corn and Black Bean Salsa at home! With jalapeno peppers and a hint of lime, this homemade salsa is perfect for scooping with chips or adding to your tacos.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizers
Cuisine:
Mexican
Keyword:
black bean salsa, corn salsa
Servings:
14
servings
Author:
Aimee
Ingredients
1
can
sweet corn, drained (about 1 3/4 cup corn)
15oz
1
can
black beans, rinsed and drained
15oz
1
small red onion
diced
1 ¾
cup
fresh diced tomatoes
½
teaspoon
kosher salt
¼
teaspoon
black pepper
¼
cup
cilantro
snipped
1
teaspoon
cumin
1
lime
juiced
1
jalapeno
diced
Instructions
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.
Notes
This recipe makes about 4 1/2 cups of salsa.
Plan ahead to allow the salad to chill in the fridge for about an hour before serving. It helps the flavors mingle so the salsa tastes even better!
Store leftovers in an airtight container and keep in the fridge. Enjoy within 2 days for best freshness.
Nutrition
Serving:
0.25
cup
|
Calories:
32
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Sodium:
142
mg
|
Fiber:
2
g
|
Sugar:
3
g