
Black Bean and Corn Salsa Recipe
- The sun is shining…or not.
- Its almost summer vacation.
- You paid your mortgage today.
- What I am saying is YOU NEED NO EXCUSE TO EAT THIS DIP!
- 1 can corn
, drained
- 1 can black beans
, drained and rinsed
- 1 cup red onion, diced
- 2 cups fresh tomato, chopped
- 1/2 jalapeno, seeds removed and diced
- 1/4 cup cilantro, diced
- 2 tablespoons oil
- juice of 1 lime (use a lime squeezer
to get the most out of your lime)
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- tortilla chips
- Optional: Avocado and/or Mango

Corn and Black Bean Salsa
In a large bowl combine corn, black beans, onion, tomato, jalapeno and cilantro.
While you could opt for a freeze dried cilantro…don’t. Most stores keep fresh cilantro right in the vegetable aisles and its super cheap to get a ton. Fresh cilantro is part of the deal when it comes to breaking down the barrier of an OK salsa and a WOW salsa.
(funny story: my husband one time brought home CULANTRO and not cilantro. I had never even heard of it before. It’s a fatter leaf so I knew something was wrong. We got a big kick out of it, used it anyway, and guess what- delicious!)





Black Bean Dip Video Recipe
Black Bean and Corn Salsa Recipe
Ingredients
- 1 can corn drained
- 1 can black beans drained and rinsed
- 1 cup red onion diced
- 2 cups fresh tomato chopped
- 1/2 jalapeno seeds removed and diced
- 1/4 cup cilantro diced
- 2 tablespoons oil
- juice of 1 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- tortilla chips
Instructions
- In a large bowl combine corn, black beans, onion, tomato, jalapeno and cilantro. Mix well.
- Stir in oil, lime juice and spices and mix well.
- Refrigerate, preferably overnight to let flavors mingle, but you can also serve immediately. Serve with chips.
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