Black Bean and Corn Salsa

Black Bean And Corn Salsa Recipe

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Karen Ruth


My husband and I are both Diabetic and we fell in love with this salsa. I have adapted it so it is more diabetically concious.


★★★★★ 1 vote

15 Min
5 Min


  • 16 oz. jar(s)
    mild or medium salsa
  • 4 Tbsp
    vinegar of your choice.
  • 4 Tbsp
  • 1 can(s)
    whole kernel corn or 1 cup of frozen corn
  • 1 can(s)
    black beans drained and rinsed.
  • 1 small
    red onion finely diced
  • 1 medium
    red pepper finely diced
  • 3/4 c
    mexican blend shredded cheese/optional for vegetarians.

How to Make Black Bean and Corn Salsa


  1. Mix Salsa, Vinegar,Splenda, corn, and beans together and let it marinate while you dice the onion and pepper.
  2. Dice onion and red pepper and add to mixture.
  3. Cover and refridgerate for at least 1 hour so the flavors can marry.
  4. The cheese is optional, but add it right before serving as the cheese will become kind of slimy if you let it sit to long.

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