Prep Time 15 minutes
This black bean and corn salsa recipe is a great accompaniment to carnitas, tacos, or tortilla chips. Feel free to increase or decrease the spiciness to taste.
by Lucy Schaeffer
What you'll need
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels – frozen, canned or fresh cooked
- 1/2 cup finely diced ripe tomato
- 1/4 cup chopped cilantro
- 4 green onions, chopped
- 1/2 medium red onion, chopped
- 1/2 medium sweet red pepper, chopped
- 2 fresh jalapeno peppers, seeded and minced
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon salt
How to make it
- In a mixing bowl, toss together all the ingredients. Taste, and adjust seasoning if necessary.
- Let sit at room temperature for about 30 minutes or refrigerated for at least one hour before serving.