Black Bean and Corn Salsa
Enjoy a healthy refreshing salsa packed with nutrients. Always a hit at parties and makes enough for an entire family potluck.
- Prep Time: 10 minutes
- Total Time: 10 min
- Yield: 8 cups of salsa (serves 15+) 1x
- Category: Dips & Sauces
- Cuisine: Tex-Mex
- Diet: Vegan
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 2 cans Rotel Original Diced Tomatoes & Green Chilies, include juices
- 1 can corn, drained and rinsed
- 1 bunch of cilantro with stems, chopped (1 cup chopped cilantro leaves and stems)
- juice from 2 limes.
- salt, to taste (I used 1/2 tsp kosher salt)
- 3/4 tsp cumin
- 1/4 tsp cayenne (optional if you like spicy)
Instructions
- Combine all of the canned ingredients in a bowl
- Drain beans and rinse them.
- Do NOT drain the tomatoes, we want those juices in the salsa!
- Drain the corn and rinse it before adding it.
- Add the chopped cilantro
- Add the juice of 2 limes
- Add the salt, cumin, and cayenne
- Chill for at least 1 hour in fridge (optional). I always chill mine overnight because it tastes incredible cold!
Keywords: black bean salsa, corn bean salsa, corn and bean salsa, black bean and corn dip, black bean and corn salsa
Find it online: https://theseasonedscientist.com/black-bean-and-corn-salsa/