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black bean and corn salsa

cmpuga avatar
Recipe by
Cindy Puga
@cmpuga
San Antonio, TX

This is a great salsa to serve and so easy to make - It will serve a crowd. It is inexpensive and it is healthy too!

yield serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For black bean and corn salsa

  • 2 can
    black beans, canned, drained and rinsed in colander
  • 2 can
    corn kernels, canned, drained (i have used bicolor, supersweet corn and corn with red peppers)
  • 1 jar
    pace picante sauce (i use medium but mild or hot also good)
  • 2
    scallions, chopped
  • 4
    long stems and leaves of cilantro, chopped small (optional but really taste great)
  • 1/4 tsp
    garlic powder (add more to taste)
  • 1/4 tsp
    black pepper
  • 1 tsp
    sea salt
  • 1/4 tsp
    cumin powder (add more to taste)
  • 1/4 tsp
    onion powder
  • 1-2
    serrano peppers chopped, seeds and veins removed (optional but really add some zip)
  • 1 bag
    tortilla chips for dipping

How To Make black bean and corn salsa

  • 1
    Drain 2 cans of black beans in a colander and rinse well. Drain canned corn. Place in a large bowl with all the remaining ingredients and stir carefully with a large spoon to combine. Be gentle. Take Care not to mash the beans.
  • 2
    Cover and place in refrigerator for at least one hour but two is great. All the flavors will combine. This is a great appetizer or a great meatless course. It is very healthy and a great alternative to other options at a party!
  • 3
    Serve with tortilla chips or pita chips! Enjoy!
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