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


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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


  • 1Combine olive oil and vinegar with hot sauce. Set this mixture aside.
  • 2Combine 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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