This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.

Heather's Cilantro, Black Bean, and Corn Salsa

(15 ounce) can yellow corn, drained

(15 ounce) can white corn, drained

black beans,

(14.5 ounce) can Italian-style diced tomatoes, drained

cilantro

eaches green onions,

red onion, finely chopped

red bell pepper,

garlic

lime juice

avocado

olive oil,

Stir the  yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.


This is a really good salsa.  I made it this past weekend and it was delicious.  Things I did differently were :  I used Fresh tomatoes not canned.  About 2 medium ones that I chopped and took the pulp out of.  I also added 2 tablespoons of TACO seasoning mix. This gave it a nice flavor. You can also substitute with cumin if you'd like.  I omitted the oil and the avocado.  I added about 1/4 cup of chopped jalapeno in.  I let it sit over night so the flavors could marinate really well.  With the leftovers I made black bean quesadillas the next day adding cheddar cheese to the tortillas.   Will make again !!

Very VERY tasty! However, I cut the recipe back by half. ommited the olive oil, added the full quarter cup of lime juice, and used all the cilantro. I also found that using fresh corn right off the corn is WONDERFUL and very cost effective during the summer months.

I love black bean and corn salsa! For this recipe, I used fresh tomato instead of canned, left out the onion (I don't care for them raw) and the avocado (did'nt have one), and I added some cumin. I served it over enchiladas, but could have eaten it with a spoon (and still might, there is some left over). Thanks for the recipe!

This recipe is similar to my original corn & black bean salsa, except I used fresh tomatoes. HOWEVER, I finally wisened up and found a short cut - fresh pico de gallo from the grocery store produce section, canned corn & black beans drained. The only things you have to cut are the avocado and slice the lime in half. Cuts prep time tremendiously!

Incredible!  The only thing I would probably change is to use real diced tomatoes and another avocado.  The canned tomatoes were just weird.  I found myself trying to avoid them.  Other than that, it is a really filling dip and great for parties!  It's easy, cheap, awesome, and different from the usual party dips (cheese dip, guacamole, etc.)

I really like this recipe. I've been making something similar for years. Instead of the canned tomatoes I use fresh. Then I also add in a can of garbanzos a teaspoon of cumin and salt and red pepper flakes.

This was really yummy. Instead of the oil I added a little lime juice. I also used regular diced tomatoes because the Italian style was too much like a sauce.

Couldn't get canned white and yellow corn seperately so I bought two cans of niblets and threw 'em in also had to omit the pepper due to an allergy. This was pretty good though a refreshing summer salsa that goes great with tortilla chips we've even put it in tacos! Increase the amount of cilantro.

Fabulous recipe! I made it for a recent barbecue and everyone raved. It's light fresh and absolutely delicious. I like things a bit spicy so I added a teaspoon of red pepper flakes. Thanks for sharing!

See how to make a lively corn relish for chips or as a side.

heather's cilantro, black bean, and corn salsa

Prep Time: 25 minutes

Total: 25 minutes

Servings: 72

Author : hvoeltner

Ingredients

Instructions

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heather's cilantro, black bean, and corn salsa

Prep Time: 25 minutes

Total: 25 minutes

Servings: 72

Author : hvoeltner

Ingredients

Instructions

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Black Bean and Corn Salsa

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