Black Bean  and  Corn Salsa

This Black Bean and Corn Salsa is fresh, flavorful and ready in only 15 minutes! Easy to make with pantry staples, it’s perfect for parties, snacking, or spooning over salads and tacos.

Black beans Lime Tomato Corn Cucumber Jalapeno or green chilies Red onion Cilantro and fresh garlic Olive oil Ground cumin Salt and pepper

Ingredients You Need

Dice all ingredients same size: This way you will get a taste of each ingredient in every bite. Plus salsa will be easy to scoop with a chip.


Combine: Use large bowl so all ingredients fit in. Add chopped veggies, drained black beans, olive oil, lime juice, herbs and spices. Stir well.


Refrigerate salsa for at least 30 minutes: This allows all flavors “marry” each other. Plus cold salsa tastes so much better than warm.


Spicy: Use jalapeno with seeds. Creamy: Add diced avocado. Sweeter: Add mango. Smokier: Add chipotle pepper in adobo sauce.


Scoop onto chips or serve on top of salmon, chicken, or salad. Add to tacos or tostadas.

Ways to Serve


Refrigerate covered  for up to 2 days.

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