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–+ servings
Black bean and corn salsa in a bowl, served along side tortilla chips.

Black Bean Corn Salsa

Erin Indahl-Fink
This colorful black bean corn salsa is great to share with a crowd while watching the big game. Great with your favorite tortilla chips!
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Prep Time 20 minutes
Total Time 20 minutes
Course Dips and Appetizers
Cuisine Mexican/American
Servings 12
Calories 98 kcal

Equipment

  • Citrus Juicer This is a great tool to have on hand for fresh lime & lemon juice!
  • Santoku Knife This two-knife set from Macy's is an AMAZING deal for good quality knives!
  • Cutting Boards This cutting board set is a great staple for any kitchen!

Ingredients
  

  • 1 (16 oz. bag) frozen corn slightly thawed
  • 1 (15.5 oz. can) black beans drained and thoroughly rinsed
  • 1 green bell pepper diced (about 1 cup)
  • 1 red bell pepper diced (about 1 cup)
  • 3 green onions sliced (about 1/4 cup)
  • 2-3 cloves garlic minced (about 1 Tbsp.)
  • 1/2 cup fresh cilantro finely chopped

Lime Dressing:

Instructions
 

  • In a large mixing bowl, combine thawed corn, beans, peppers (chopped into small pieces), minced garlic, cilantro and onions. Stir to combine.
  • For the dressing, add olive oil, lime juice, cloves of garlic and spices to a small bowl. Whisk the dressing well. Pour over salsa mixture. Using a rubber scraper, stir well to coat all ingredients. Top with additional cilantro if preferred.

Notes

Making in advance: Salsa can be made up to 24 in advance. Store in an airtight container in the refrigerator.
Storage: Store any leftovers in an airtight container and keep refrigerated. Salsa will keep for 4-5 days refrigerated.

Nutrition

Serving: 1gCalories: 98kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 57mgFiber: 2gSugar: 2g
Keyword black bean and corn salsa, Mexican corn salsa, black bean corn salsa
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