Black Bean and Corn Salsa
Vibrant colors and bright flavor make this easy salsa a crowd favorite - made even better with summer ripe tomatoes and fresh corn from the cob.
Ingredients
- 1 15-ounce can black beans, rinsed with cold water and drained
- 2-3 ears corn, cooked and cut off cob, or about 1 cup frozen corn
- 1 cup cilantro, chopped (about 1 bunch)
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons olive, avocado, or canola oil
- ½-¾ cup red or purple onion, chopped
- 1 teaspoon ground cumin
- 2 fresh medium-size tomatoes, chopped, or ½ can of Ro*Tel (pureed if desired)
- Salt and pepper to taste
Instructions
- Combine all ingredients in a large bowl. Mix gently with a large spoon. Cover and refrigerate for 24 hours if possible. Serve with tortilla chips or as a side dish with enchiladas or other Mexican dishes.
Notes
I like using S&W brand black beans.
This recipe is really easy to double for large groups. I often spoon half of the salsa into a glass jar and share it with a friend.
Rot*Tel is a mixture of tomatoes, spices, and green chilies. Ro*Tel can be found at the grocery store next to the canned tomatoes.