When sweet corn season starts, I am always eager to make black bean and corn salsa. Fresh sweet corn really takes this salsa up a notch, but I make it all year round using frozen corn if I have to. It is always really rewarding when I can use cherry tomatoes from my garden as well. This simple salsa recipe is really refreshing and a great appetizer for cookouts.
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Black Bean & Corn Salsa
Ingredients
- 15 oz. can black beans, drained
- 1 cup sweet corn, cooked
- 1 1/2 cups cherry tomatoes, chopped
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, minced
- 2 tablespoons fresh cilantro, minced
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
Instructions
Chop/dice/mince tomatoes, bell pepper, onion, and cilantro. Add to a medium-sized mixing bowl.
Add black beans, cooked corn, vinegar, cumin, and salt. Sprinkle with black pepper and then mix until combined.
Serve immediately or chill in the refrigerator. Keeps well for a couple of days in the refrigerator.
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