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corn and black bean salad in an orange bowl

Corn and Black Bean Salsa

Diana
Spice up your meals with delicious corn and black bean salsa. Perfect with barbacoa beef, quesadillas, tacos, or grilled chicken or fish.
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Servings 24 servings
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Course Salsa
Cuisine Mexican
Prep Time 15 minutes

Ingredients
  

  • 1/2 cup olive oil
  • 6 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1 1/2 cups frozen corn, steamed and cooled
  • 2 16- ounce cans black beans, drained and rinsed
  • 1 medium red onion, diced
  • 2 medium red bell peppers, diced
  • 1 jalapeño pepper, finely chopped
  • 1/4 cup chopped cilantro
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  • In a large bowl, combine the olive oil, lime juice and cumin. Whisk to blend.
  • Add the corn, black beans, onion, bell pepper, jalapeño pepper, and cilantro; toss to coat.
  • Taste and add salt and pepper as needed.
  • Refrigerate the salsa for at least an hour before serving.
Keyword corn and black bean salsa
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