Black Bean and Corn Salsa

Yield about 12 servings

Very easy and quite delicious, this versatile salsa is quick to put together. The chipotle pepper adds a smoky flavor, but if chipotle-seasoned tomatoes are not available, use plain petit diced tomatoes and add either chopped chipotle or jalapeno pepper, to taste. Save some salsa to serve with burritos or on a grilled piece of chicken or fish. Fresh or frozen corn can be substituted for the canned corn.

One (15-ounce) can black beans, drained (about 1 ½ cups)
One (15-ounce) can corn kernels, drained (about 1 ½ cups)
One (14-ounce) can petite diced tomatoes with chipotle
¼ cup chopped cilantro
2 tablespoons finely chopped red or green onion
2 tablespoons fresh lime juice (about 1 lime)
1 clove garlic, minced
Salt to taste

Place all ingredients in a medium bowl. Stir well to combine. Cover and refrigerate for at least 1 hour. Serve with corn chips or pita toasts.

One Comment
  1. swap out the tomatoes for mangoes and add some cumin and that’s how i make my black bean and mango salsa. yum!

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