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10/31/2019

Spicy Black Bean Corn Salsa




It only takes a few minutes to whip up our tasty corn and black bean salsa. It’s perfect for your next cookout to serve with chips or as a condiment over grilled chicken or barbecue. This salsa can also be eaten as a salad with your favorite add-ins.

Black Bean Corn Salsa


Spiced-up tomatoes, black beans, & corn are the colorful components of this zesty salsa! Our Spicy Black Bean Corn Salsa is filling and more flavorful than a plain tomato and chile blend, and is vegetarian-friendly.





Black bean corn salsa ingredients


This Black Bean Corn Salsa is a burst of beautiful rainbow color and bright fiesta-style flavors.

Ingredients for Spicy Black Bean Corn Salsa

For this recipe you will need:
  • Canned Whole Black Beans
  • Whole Kernel Corn
  • Red onion
  • Cilantro
  • Jalapeños or Serranos, both if you want spiciness
  • Tomatoes, plum (Roma) tomatoes are what I recommend
  • Lime juice and olive oil
  • Salt and cumin
  • Optional: crumbled cotija cheese


Easy to Make Spicy Black Bean Corn Salsa
 Prepare all ingredients
In a very large bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before serving. Refrigerating makes all the flavors infuse better. That's it...easy peasy!



For crunch lovers, this salsa is a dream come true. There’s something different in every single bite which makes it hard to stop eating it. You’ll never get bored! Try this salsa with these add-ins
  • Diced avocados
  • Pineapple tidbits
  • Yellow or Red bell peppers slices




How to serve Spicy Black Bean Corn Salsa
  • Serve as a side salad on a bed of lettuce
  • Topping on grilled chicken 
  • Great as topping on tacos



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Black Bean Corn Salsa
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It only takes a few minutes to whip up our tasty corn and black bean salsa. Serve as a dip with chips or as a side dish with chicken or pork.

Ingredients:
  • 2 cans 15 oz black beans, rinsed and drained
  • 2 cans 15.5 oz Whole corn kernels, drained
  • 3 large tomatoes, seeded and chopped
  • 1 medium red onion, diced
  • 2 jalapeños, seeded and diced
  • 2 serranos, seeded and diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup lime juice
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1 tablespoon olive oil
  • Optional add-ins
  • 1/2 diced avocado
  • 1/4 cup crumbled cotija cheese
Instructions:
  1. In a very large bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before serving. Serve with tortilla chips
  2. Refrigerate up to 5 days in a sealed container.

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