Black Bean & Corn Salsa With Cilantro & Lime Recipe

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Black Bean & Corn Salsa with Cilantro & Lime

Patti D Krause


I adapted this recipe from one which used a fresh salsa seasoning mix which is no longer available. I found several recipes for salsa seasoning at online sites and adapted them for this recipe. My family loves it! I've had so many people ask me for the recipe, I've made up recipe cards. It's not terribly spicy hot, but can be "heated up" by adding more red pepper to the seasoning mix and more of the seasoning mix to the salsa. It's best chilled overnight. The seasoning mix recipe makes plenty for several batches.

★★★★★ 1 vote
10 - 12 for dipping chips
15 Min



1/2 c
crushed red pepper flakes
1 Tbsp
dried parsley
3 Tbsp
dried cilantro
1/2 c
onion flakes, dehydrated
2 Tbsp
minced garlic, dried
mix and store in tightly closed container. makes enough for several batches.


1 can(s)
(15 oz. or so) petite diced tomatoes, slightly drained
1 can(s)
(15 oz. or so) canned black beans, drained and thoroughly rinsed
1 can(s)
corn, well drained
1/3 - 1/2 c
chopped fresh cilantro
1/2 - 3/4 c
onion, chopped small
2 Tbsp
minced dried garlic
1 Tbsp
salsa seasoning mix - this makes it medium spicy, for hot add more
1 or more
fresh lime, juiced (more can be added, to taste)


1Mix well and chill overnight. This keeps for 5 - 7 days in the refrigerator. More lime juice can be added when using leftovers to "liven up" the flavor.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy