Black Bean and Corn Salsa

Black Bean and Corn Salsa

This healthy salsa recipe makes a great afternoon snack with baked tortilla chips or a filling for whole-wheat tortillas. Serve Black Bean and Corn Salsa over grilled vegetables for a healthy meal.


  • 30 ounces black beans, rinsed and drained
  • 1 cup frozen yellow corn kernals, defrosted and drained
  • 1 cup frozen white shoepeg corn kernals, defrosted and drained
  • 1/2 cup fresh cilantro, chopped
  • 1 jalepeno, minced
  • 1 large tomato, peeled and chopped
  • 2 cloves garlic, minced
  • 1 large sweet onion (Bermuda, Florida, Maui, Vidalia), chopped
  • 3 green onions, thinly sliced
  • 1 teaspoon chili powder
  • 1 tablespoon ground cumin
  • 3 tablespoons lime juice
  • 1/4 teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • salt to taste


  1. Thoroughly, but gently, mix everything together. More or less of anything can be added to suit your own tastes.
  2. Refrigerate at least 4 hours and up to 2 days, to allow flavors to blend. Let come to room temperature before serving with baked tortilla or pita chips.

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I am unsure what those shoepeg corn kernels are, as I have never seen them around where live. I think I will use an equivalent amount of fresh bi color corn when I try this salsa recipe. I think since it has protein in it with the beans, it would make an awesome filling for quesadillas, or even on its own!


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