BLACK BEAN AND CORN SALSA
This BLACK BEAN AND CORN SALSA is so fresh and flavorful with beans, corn, peppers, tomatoes and cilantro.
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This salsa comes together in 15 minutes and is a fun change to regular tomato salsa. Perfect for parties, potlucks, barbecues or pool days. Combining some fresh ingredients to some canned ingredients makes this recipe super easy.
INGREDIENT OPTIONS:
- Use frozen corn instead of canned. Just thaw and drain thoroughly before adding to salsa.
- Don’t like cilantro? Just leave it out.
- Feel free to use red, yellow or an orange bell pepper instead of green.
- A different dressing can be used in place of the Italian dressing. I love to use a cilantro lime dressing.
WHAT TO SERVE WITH BLACK BEAN SALSA:
MEXICAN SHRIMP COCKTAIL – MEXICAN STREET CORN CUPS – TACO CASSEROLE
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Table of Contents
BLACK BEAN AND CORN SALSA
Equipment
Ingredients
- 14.5 oz can of black beans drained and rinsed
- 14.5 oz can of corn kernels drained (or frozen corn - thawed, drained)
- 1 cup cherry tomatoes diced
- 1 medium green bell pepper diced
- ⅓ cup red onion finely diced
- ⅓ cup Italian dressing
- ¼ cup fresh cilantro roughly chopped
- 1 garlic clove minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Add all ingredients to a large mixing or serving bowl. Toss to combine. Adjust salt and pepper to taste.
- Serve immediately with tortilla chips or chill until ready to serve.
Notes
For a sweeter flavor, try adding diced mango or pineapple.
Diced avocado goes well with this salsa.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
