Black Bean and Corn Salsa

Kitchen Tested
  • Yield 16 servings


1 (15-ounce) can black beans, rinsed and drained
1 (16-ounce) bag frozen corn, thawed and drained
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
1/4 cup chopped red onion
1/3 cup lime juice
1 tablespoon olive oil
2 teaspoons ground cumin
Salt and freshly ground black pepper
1 1/2 cups chopped ripe tomatoes, drained


  1. In a large bowl, combine beans, corn, cilantro, green onion, red onion, lime juice and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with chips. Makes 4 cups.



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