Go Back

Spicy Black Bean Corn Salsa

Eunice Huerta
It only takes a few minutes to whip up our tasty corn and black bean salsa. Serve as a dip with chips or as a side dish with chicken or pork.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mexican

Ingredients
  

  • 2 cans 15 oz black beans rinsed and drained
  • 2 cans 15.5 oz Whole corn kernels drained
  • 3 large tomatoes seeded and chopped
  • 1 medium red onion diced
  • 2 jalapeños seeded and diced
  • 2 serranos seeded and diced (optional)
  • 1/2 cup cilantro chopped
  • 1/2 cup lime juice
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1 tablespoon olive oil
  • Optional add-ins
  • 1/2 diced avocado optional
  • 1/4 cup crumbled cotija cheese

Instructions
 

  • In a very large bowl, combine all ingredients. Cover and refrigerate for 1-2 hours before serving. Serve with tortilla chips
  • Refrigerate for up to 5 days in a sealed container.
  • Makes 6 servings
Keyword salsa, black bean, corn, jalapeño, black bean corn salsa, black bean with corn salsa
Tried this recipe?Mention @thebusyabuelita or tag #thebusyabuelita!