Name: Black Bean and Corn Salsa Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: About 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained; 2 ears of corn, shucked, or 1 can of organic corn, drained; 6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*); 2 bunches green onions, chopped; 2 limes, juiced; Fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunch’s worth.; White wine vinegar, to taste; Jalapeño (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.; Salt, to taste

Black Bean and Corn Salsa Recipe

The best black bean salsa you'll ever eat. Easy to make: just chop up the ingredients and mix together. Lime and a little vinegar send this salsa over the top!

15 min total 15 min prep 8 182 cal

Ingredients

8 serv.

About 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained
2 ears of corn, shucked, or 1 can of organic corn, drained
6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*)
2 bunches green onions, chopped
2 limes, juiced
Fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunch’s worth.
White wine vinegar, to taste
Jalapeño (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.
Salt, to taste