Farmers market salsa

A bowl of salsa with fresh chopped tomatoes, white onion and cilantro surrounded by two whole cherry tomatoes, lime wedges, a chili pepper, two cloves of garlic and a jalapeno pepper
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing

About this recipe

Serving size
1/2 cup
Time to make
20 minutes preparation
Special criteria


  • 1/2 cup fresh corn, cooked or frozen
  • 1 - 15 ounce can of black beans, drained and rinsed
  • 1 cup fresh tomatoes, diced
  • 1/2 cup onion, diced
  • 1/2 cup green pepper, diced
  • 2 tablespoons lime juice
  • 2 cloves garlic, finely chopped
  • 1/2 cup picante sauce or jarred salsa


  1. Combine all ingredients in a large bowl. Chill until serving time.
  2. Drain before serving.
  3. Serve with low-fat baked tortilla chips or fresh vegetables.

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.
  • To decrease the sodium, look for low-sodium or no-sodium black beans 
  • Older children can help by washing and chopping vegetables.
  • Salsa will become juicy after sitting for a while. This is normal.

Nutritional info

Total fat
0 g
Saturated fat
o g
o mg
65 mg
Total carbohydrates
14 g
Dietary fiber
4.9 g