Corn ‘n’ Black Bean Salsa
I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. —Mike Bass, Alvin, Texas
Ingredients
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 2 cans (15 ounces each) black beans, rinsed and drained
- 8 plum tomatoes, seeded and chopped
- 1 medium red onion, chopped
- 3/4 cup minced fresh cilantro
- 4 jalapeno peppers, seeded and chopped
- 1/4 cup lime juice
- 1/2 teaspoon salt
- Tortilla chips
Reviews
Can you can thus
Can this be ' preserved' somehow?, Maybe canned or frozen in bags, or will it not be the same? I want to use fresh tomatoes which are now in season.
Perfect and made lots!
No comment left
Awesome! I added just a bit of sugar, but whatever. Real good. Makes a crap load, so prepare to share with friends.
We made this at work for a cardiac rehab luncheon. It was super easy to prepare in bulk. We had people requesting the recipe. I liked it since it was one of the recipes lower in fat and sodium for our participants.
Great salsa to go with anything Mexican.....or for any gathering! I reduced the amount of corn and black beans to one can each and used scallions instead of red onion and pickled diced jalapeno to taste. I did add a bit more salt and a little olive oil and vinegar to give it more zip. Will definitely make this again....probably with fresh corn this summer!
Everyone loves this!
This has become a favorite!
I'm amazed how good this was with such simple ingredients. This was suppose to be served with quesadillas, but it was almost gone before dinner was ready!