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  • Black Bean & Corn Salsa

    15 minutes

    vegangluten-free

    Fresh salsa made from black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro. This crowd-pleasing and easy recipe can be put together in 15 minutes. Serve with chips or use as a topping on salad or tacos.

    Save Black Bean, Corn, & Tomato Salsa Recipe

    Black Bean & Corn Salsa

    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

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    Prep Time: 15 minutes

    Fresh salsa made from black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro. This crowd-pleasing and easy recipe can be put together in 15 minutes. Serve with chips or use as a topping on salad or tacos.

    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

    1

    Chop/dice/mince tomatoes, bell pepper, onion, and cilantro. Add to a medium-sized mixing bowl.

    2

    Add black beans, cooked corn, vinegar, cumin, and salt. Sprinkle with black pepper and then mix until combined.

    3

    Serve immediately or chill in the refrigerator. Keeps well for a couple of days in the refrigerator.

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