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Presto Black Bean & Corn Salsa

 Presto Black Bean & Corn Salsa
I like to tinker around in the kitchen and experiment with a variety of foods, including salsa. This chunky, colorful version makes a big batch, but it will be gone before you know it! —Jan Daniels, Rochester, Minnesota
28 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups fresh or frozen corn, thawed
  • 5 plum tomatoes, chopped
  • 1 large sweet red pepper, chopped
  • 1 small green pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped red onion
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 jar (16 ounces) salsa
  • Tortilla chips

Directions

  • In a large bowl, combine the beans, corn, tomatoes, peppers, chilies,
  • onion, cilantro, lime juice, garlic, sugar, salt and cumin. Stir in
  • salsa until blended. Serve with chips. Yield: 28 servings (1/4 cup
  • each).
Nutritional Facts: 1/4 cup (calculated without chips) equals 35 calories, trace fat (trace saturated fat), 0 cholesterol, 195 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

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Presto Black Bean & Corn Salsa (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.