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Corn and Black Bean Salsa

average rating is 5 out of 5, based on 1 votes, Reviews

Prep Time:

Cook Time:

30 Min



30 Servings



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Corn and Black Bean Salsa
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I love to make this salsa as a side to many of my meals. It is good with Tortilla Chips, on Tacos, Fajitas, Burritos, Nachos, or even on a salad. It is simple to make and hardly takes any time. It also stores well in the fridge. It tastes delicious and fresh. It is also great to take to a potluck in the summer!


1 15 oz. can Black Beans drained and rinsed.

15 oz. Frozen Corn, thawed

1 Purple Onion, chopped

1-2 Jalapeño Peppers, chopped

2 large Tomatoes, chopped

1 Tbl. Cilantro, chopped

4 Tbl. Lime Juice

2 Tbl. Red Wine Vinegar

1 clove Garlic, minced

1/2 tsp. Salt


1. Drain and rinse a 15 oz. can of Black Beans and place them in a mixing bowl.

2. Chop a purple onion into small pieces and place in a mixing bowl.

3. Chop 1-2 Jalapeño Peppers into small pieces. You can add the seeds or omit them depending on your preference. I like to add them because I like my salsa to have some spice. Add them to the mixing bowl.

4. Chop 2 large Tomatoes into small pieces and add them to the mixing bowl.

5. Chop the Cilantro into small pieces and add to the mixing bowl.

6. Add the Corn, Lime Juice, Garlic, Red Wine Vinegar, Salt, and Pepper.

7. Stir all the ingredients together to combine.

8. Serve and enjoy!

Troubleshooting and Tips

  • Any trouble making this? Please put your comments below and I will respond as soon as I can!

  • Here is a link for the knife set that I use and love!

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  • You can chop and add a Yellow Bell Pepper for some added color.

Do you have any alterations that have worked well for you? Please share them with the rest of us below!

Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

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