Black Bean and Corn Salsa

Sharon Whitley


Great for Summer parties. It is served cold, but has a Southwest bite.


★★★★★ 1 vote

12 or more
20 Min
No-Cook or Other


  • 1/2 c
    olive oil
  • 1/4 c
    red wine vinegar
  • 1/4 tsp
    hot sauce to taste
  • 2 can(s)
    black beans, rinsed and drained (15oz)
  • 2 can(s)
    mexican style corn, drained (11 oz)
  • 3 medium
    tomatoes, chopped
  • 1 medium
    red bell pepper, chopped
  • 1 c
    fresh cilantro
  • 1/2 c
    chopped red onion
  • 4 - 6 tsp
    minced garlic

How to Make Black Bean and Corn Salsa


  1. Combine olive oil and vinegar with hot sauce. Set this mixture aside.
  2. Combine beans, corn, tomatoes, bell pepper, cilantro, onion and garlic in large bowl.

    Add dressing and mix gently.

    Cover and refrigerate for 2 hours.

    Serve wtih tortilla chips.

Printable Recipe Card

About Black Bean and Corn Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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