Heather's Cilantro, Black Bean, and Corn Salsa

Heather's Cilantro, Black Bean, and Corn Salsa

253
hvoeltner 0

"This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in."

Ingredients 25 m {{adjustedServings}} servings 30 cals

Serving size has been adjusted!

Original recipe yields 72 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 30 kcal
  • 1%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
Tips & Tricks
Jerre's Black Bean and Pork Slow Cooker Chili

See how to make pork chili with a savory Southwest flair.

Chicken Chili with Black Beans and Corn

The kick of herbs and spices gives this chili amazing flavor, with less fat.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 253

  1. 344 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
paslea1987
8/6/2008

This is a really good salsa. I made it this past weekend and it was delicious. Things I did differently were : I used Fresh tomatoes not canned. About 2 medium ones that I chopped and took the pulp out of. I also added 2 tablespoons of TACO seasoning mix. This gave it a nice flavor. You can also substitute with cumin if you'd like. I omitted the oil and the avocado. I added about 1/4 cup of chopped jalapeno in. I let it sit over night so the flavors could marinate really well. With the leftovers I made black bean quesadillas the next day adding cheddar cheese to the tortillas. Will make again !!

Tigerlili
7/15/2007

Very VERY tasty! However, I cut the recipe back by half. ommited the olive oil, added the full quarter cup of lime juice, and used all the cilantro. I also found that using fresh corn right off the corn is WONDERFUL and very cost effective during the summer months.

SunnyByrd
2/13/2008

I love black bean and corn salsa! For this recipe, I used fresh tomato instead of canned, left out the onion (I don't care for them raw) and the avocado (did'nt have one), and I added some cumin. I served it over enchiladas, but could have eaten it with a spoon (and still might, there is some left over). Thanks for the recipe!