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

Corn 'n' Black Bean Salsa Recipe

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Corn 'n' Black Bean Salsa

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 20, 2014

"I made this for my son's taco bar --- it was a delicious hit! I shared my experience on my blog:http://www.stayin-afloat.com/p/black-bean-salsa.html"

MY REVIEW
Reviewed May. 3, 2014

"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!"

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!"

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