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Title
Black bean and corn salsa
Serves
Serves:
10
Time to make
Time to make:
15 minutes preparation
Ingredients
Ingredients
- 1 15.5-ounce can black beans or 1 3/4 cups cooked black beans
- 2 cups frozen or canned corn
- 2 cups salsa
- 1 lime, juiced
- 2 teaspoons fresh cilantro, chopped
- 1 teaspoon cumin
- Optional: 1/2 cup onion, chopped
- Optional: 1/2 cup green pepper, chopped
Directions
Directions
- Drain and rinse corn and beans, if canned. Combine in a medium bowl.
- Add salsa.
- Mix in the lime juice cilantro, and cumin.
- Mix in the optional ingredients if desired.
Tips and Variations
Tips and Variations
- Make cooked black beans from scratch to save money. Follow the instructions for the quick hot soak or overnight soak method found on Preparing Dry Beans and Whole Dry Peas: http://z.umn.edu/preparingbeans.
- Reduce your sodium intake by using low-sodium beans and corn.
- Serve salsa as a dip with tortilla chips or as a side dish.
- Leftover salsa can add excitement to a variety of foods. Try it in eggs, on pizza, on pasta, or in soup.
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Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Seasonings & Salsas
Serving Size
Serving Size:
1/2 cup
Special Criteria
Special Criteria:
Vegetarian
ID
Nutritional Info
Nutritional Info
Serves 10
Amount per serving
Comment
1 Reviews

Black bean and corn salsa
looks great!
kang0300
06/21/19 @ 09:55 am