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Corn 'n' Black Bean Salsa Recipe
Corn 'n' Black Bean Salsa Recipe photo by Taste of Home

Corn 'n' Black Bean Salsa Recipe

Read Reviews (18)
4.94 18
Publisher Photo
I'm a high school football coach who also likes to cook and garden. This salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. —Mike Bass, Alvin, Texas
TOTAL TIME: Prep: 45 min.
MAKES:44 servings
TOTAL TIME: Prep: 45 min.
MAKES: 44 servings

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

Nutritional Facts

1/4 cup (calculated without chips) equals 34 calories, trace fat (trace saturated fat), 0 cholesterol, 118 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Directions

  1. In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 11 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn 'n' Black Bean Salsa in Taste of Home April/May 2008, p15

Nutritional Facts

1/4 cup (calculated without chips) equals 34 calories, trace fat (trace saturated fat), 0 cholesterol, 118 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Enjoy this recipe with a sweet red wine.

Reviews for Corn 'n' Black Bean Salsa(18)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 24, 2013

The whole family loves it. I make it without the jalapeno. The next morning I put a generous amount in a saucepan with some tomato sauce and a shake or four of cumin and/or chili powder and let it heat up. In the meantime I'm warming up corn tortillas and frying eggs. It makes a STUPENDOUS huevos rancheros!

MY REVIEW
Reviewed Jul. 7, 2013

Not only will I make this again - I can't wait to make it again! Simple; like a party in a bowl...and your mouth. I used red pepper instead of tomato and added a "drop" of olive oil and black pepper. Otherwise....I followed as directed.

MY REVIEW
Reviewed May. 25, 2013

My family LOVES this salsa! They can eat it for a meal!

MY REVIEW
Reviewed May. 7, 2013

Delicous and Healthy!! I made a half batch (just two of us). After snacking on it with chips the first night, I topped marinated, grilled chicken with it the next night. There was still quite a bit left over, so I cooked up some quinoa and stirred in the rest. It was great!

MY REVIEW
Reviewed Feb. 13, 2013

This is going to be a favorite! We've only made it once so far, but it was really good! We added a minced clove of garlic, some pepper, & additional salt. I think we'll probably add an extra jalapeno next time, because we felt it needed a little extra kick. But the mix of flavor was really good!

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