Black Bean and Corn Salsa
Featured in Allrecipes Magazine

Black Bean and Corn Salsa

29
Erinn Danna 3

"This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken."

Ingredients 8 h 25 m {{adjustedServings}} servings 115 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
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Reviews 29

  1. 35 Ratings

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Erinn Danna
9/9/2010

I submitted this recipe and would like to note that the oil can be cut back. I made a batch about 1/2 the size of the original and only needed about 1tbs of olive oil. I also added some fresh lime juice for a little more moisture. Happy cooking!

ukrainka23
4/18/2011

Absolutely fantastic! I actually reduced the oil to just a couple Tablespoons, and I added some lime juice. I just couldn't get enough of it. Absolutely yummy! I also suggest white corn instead of yellow.

Susan Moore Pickett
2/8/2011

I served this in a baked toritlla bowl, with romaine lettuce and grilled blackened chicken. It was excellent! I don't care for red onions and left them out of the recipe.