Black Bean and Corn Salsa

Name: Black Bean and Corn Salsa
Prep time: 20 min
Total time: 20 min
Yield: 11 cups
Cuisine: North America, Mexican
Ingredients: 2 cans (15-1/4 ounces each) whole kernel corn, drained; 2 cans (15 ounces each) black beans, rinsed and drained; 8 plum tomatoes, seeded and chopped; 1 medium red onion, chopped; 3/4 cup minced fresh cilantro; 4 jalapeno peppers, seeded and chopped; 1/4 cup lime juice; 1/2 teaspoon salt; Tortilla chips

Total Time Prep/Total Time: 20 min.

Yield 11 cups

Test Kitchen Approved

Chips and salsa have never tasted so good! Homemade black bean and corn salsa brings fresh flavors to the table in a snap.

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
Tortilla chips

Directions

In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts

1/4 cup: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 118mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. —Mike Bass, Alvin, Texas

Recipe Creator