Corn & Black Bean Salsa
Updated: Sep 2
This recipe is so simple and easy to make. It is healthy, refreshing and ready to be eaten as a mid-day snack, it can be a nice side dish for that grilling out back cookout, or a great appetizer. I love pico de gallo another refreshing summer dish excellent for that backyard grill side dish. This salsa reminds me of pico de gallo with a little extra kick.
One of the best things about this great recipe is there is no cooking involved. Minutes away from a cool, refreshing dish that is so satisfying to the taste buds and the tummy. Corn and Black Bean Salsa and Pico de Gallo is great with homemade tortilla chips, loaded nachos, or potato chips.
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Frequently Asked Questions
How long will Corn & Black Bean Salsa last in the refrigerator?
Corn & Black Bean Salsa is at it's best if it is eaten the same day but, if stored in an airtight container it will last up to three days. You may want to squeeze a little lime juice to freshen the taste from the salsa sitting.
How do you know if Corn & Black Bean Salsa has gone bad?
If you open the container and it gives an unpleasant order I would recommend throwing it away immediately.
How long can Corn & Black Bean Salsa sit out?
I would allow the salsa to sit out for at least two hours, depending on the temperature in the room, and return it to the refrigerator.
Ingredients Corn & Black Bean Salsa
1 Tbsp Cilantro
1 juice of a lime
1 small red onion
1/2 white onion
1 cup yellow corn
2 roma tomatoes
1 jalpeno pepper
1/2 cup black beans
1 tsp cumin
1 tsp garlic powder
1 tsp kosher salt
Lets' Get Started!
Chop the red onion, white onion, jalepeno pepper, and roma tomatoes and place them in a bowl with the black beans that you rinsed and corn.
Add in the cumin, garlic powder, kosher salt and chopped cilantro.
Cut the lime in half and squeeze in both sides. Blend well and set the covered bowl in the refrigerator and until time to serve. This salsa is best severed cold.
Bon Appetit, ENJOY!