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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

Directions

  • In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 118mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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Reviews

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Average Rating:
  • Gaylene
    Nov 18, 2019

    Can you can thus

  • John
    Aug 20, 2019

    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.

  • Alisa
    Aug 1, 2019

    Perfect and made lots!

  • Myra
    Feb 28, 2018

    No comment left

  • Tim
    Sep 22, 2017

    Awesome! I added just a bit of sugar, but whatever. Real good. Makes a crap load, so prepare to share with friends.

  • danielleylee
    Sep 21, 2017

    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.

  • Debglass11
    Feb 9, 2017

    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!

  • pschube
    Oct 12, 2016

    Everyone loves this!

  • luann8190
    Apr 15, 2016

    This has become a favorite!

  • rwippel
    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!