Black Bean and Corn Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Sauce
- Cuisine: Mexican
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!
- 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
- Toss all the ingredients into a big bowl, mix it up and chill for several hours. The longer, the better.
- Adapted from Rebeckah at Allrecipes.
- You can use canned vegetables or equivalent amounts of fresh vegetables instead. It’s a flexible recipe so mix it up as you please.
- *I am concerned about the BPA levels in canned tomato goods. Pomi and Muir Glen brands of canned tomatoes come in BPA-free containers.
▸ Nutrition Information
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