Black Bean Corn Salsa

Balck Bean and Corn Salsa in a white bowl with limes for garnish.

4.50 from 2 reviews

This colorful and fresh Black Bean And Corn Salsa is creamy, and crunchy with a subtle spicy kick! Made with 6 simple ingredients and in just 10 minutes, this salsa makes a great appetizer on its own, but don't stop there. Serve it as a side dish, or pile it on tacos, salads, eggs, or just about anything!

Prep Time10

Cook Time1

Total Time11

Course: Appetizer, Side Dish, Snack

Cuisine: American, Mexican

Servings: servings

Calories: 7kcal

Author: Donya Mullins

Equipment

Ingredients

1 - 15 ounce can black beans, drained and rinsed
1 - 15 ounce can corn, drained
1 - 10 ounce can Rotel tomatoes and chiles ( do not drain)
¼ cup chopped parsley or cilantro
1 small red onion, chopped
1 lime juiced
salt to taste

Instructions

To a medium-size mixing bowl, add black beans, corn, tomatoes and chilies, parsley, and onion.
Drizzle on fresh lime juice. Toss all ingredients together. Taste and add salt if needed.
Cover the bowl with plastic wrap and let the salsa sit for 30 minutes, allowing the flavors to marry.
Remove the plastic wrap, stir and serve with your favorite tortilla chips.

Notes

Black Bean and Corn Salsa will keep stored covered in the refrigerator for up to a week. This recipe is super easy to double, so making a big batch at the first of the week is a great way to meal prep.

Nutrition