Corn and Black Bean Salsa

Submitted by Molly Emmert '11, Mission, Kansas

  • 2 cans of yellow or white corn
  • 1 can of seasoned black beans
  • 1/2 red onion (finely chopped)
  • 1 can of Rotel or 1 medium diced tomato
  • 1 TBSP ground black pepper
  • 1 tsp sea/kosher salt
  • 2 TBSP lime juice (fresh squeezed-preferred)
  • 2 TBSP red wine vinegar
  • 2 TBSP olive oil
  • 1-2 TBSP cilantro
  • Optional: Slice an avocado and lay on top of the salsa just before serving

Drain corn and add to large bowl. Drain beans and add to large bowl with corn. Dice red onion and tomato and add to bowl. Mix with spoon. Add the rest of ingredients and mix periodically.

Should you choose to add avocado, do not cut and place on salsa until serving time. Salsa is best when prepared 12 hours before serving for ingredients to infuse with flavor! Enjoy! 

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