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Black Bean and Corn Salsa Everyone Will Ask For

Black Bean and Corn Salsa Everyone Will Ask For

A fresh, zesty no-cook salsa packed with black beans, corn, tomatoes, colorful peppers, cilantro, and lime. Chill it before serving so the flavors have time to blend.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Salsa
  • 2 15-ounce cans Black beans, rinsed and drained
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 14 to 15-ounce can Diced tomatoes, drained
  • 1/2 medium onion Medium red onion, finely chopped
  • 1/2 medium pepper Green bell pepper, chopped
  • 1/2 medium pepper Red bell pepper, chopped
  • 1 jalapeño Jalapeño, seeded and finely minced
  • 1/2 cup Fresh cilantro, chopped
Dressing
  • 1/2 cup Fresh lime juice
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground black pepper

Method
 

Step-by-Step
  1. Rinse the black beans under cold water and drain thoroughly. Drain the corn and diced tomatoes very well to prevent excess liquid from thinning the salsa.
  2. Add the beans, corn, tomatoes, red onion, green bell pepper, red bell pepper, jalapeño, and cilantro to a large mixing bowl.
  3. Whisk the lime juice, olive oil, salt, and black pepper in a small bowl until combined.
  4. Pour the dressing over the bean and vegetable mixture. Stir gently until the ingredients are evenly coated without crushing the beans.
  5. Cover and refrigerate for at least 30 minutes, or up to 1 hour for a more blended flavor. Stir again just before serving.
  6. Serve with tortilla chips, or spoon the salsa over grilled chicken, fish, tacos, or baked potatoes.

Notes

Drain all canned ingredients thoroughly because excess liquid is the most common reason this salsa becomes thin. For a fresher variation, use about 2 cups chopped ripe tomatoes instead of canned tomatoes. Add diced avocado immediately before serving because it can darken and soften during chilling.