BLACK BEAN AND CORN SALSA: A RECIPE

Black Bean and Corn Salsa is one of my most frequently requested recipes!  It is one of those dishes that is so quick and simple (my favorite kind, of course!).

People are quite surprised to find out how few ingredients it has, and how healthy it is.  You can eat this is a side-dish salad, or as a salsa with tortilla chips.  Or, if you are anything like my kids, you can just eat it all by itself out of a big bowl.

With the corn harvest upon us, you could definitely use fresh corn off the cob, but you will need to cook it first.  Just cook it enough to soften it, but keep it nice and crisp!

I have a feeling your family is going to love Black Bean and Corn Salsa!

Have a happy day!

***(Scroll below for printable recipe!)

Print Recipe

BLACK BEAN AND CORN SALSA

Servings

Ingredients

Salsa

• 2 14 oz. cans black beans
• 2 14 oz. cans corn with peppers
• 1/2 cup chopped red onions
• 1 large, chopped tomato
• 1 ripe, chopped avocado

Dressing

• 1/2 cup vegetable oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon Tabasco sauce

Servings Ingredients Salsa 2 14 oz. cans black beans 2 14 oz. cans corn with peppers 1/2 cup chopped red onions 1 large, chopped tomato 1 ripe, chopped avocado Dressing 1/2 cup vegetable oil 1/4 cup red wine vinegar 1/2 teaspoon salt 1/4 teaspoon Tabasco sauce

Instructions

1. Gather your dressing ingredients: 1/2 cup vegetable oil, 1/4 cup red wine vinegar, 1/2 tsp salt, 1/8 tsp Tabasco sauce. Whisk all ingredients together in a jar or bowl. Gather your salsa ingredients: 2 cans black beans (14 oz), 2 cans corn with peppers (14 oz), 1/2 cup chopped red onion, 1 large chopped tomato, 1 chopped avocado. Mix black beans, corn and onion in a large bowl. Toss with dressing and refrigerate for 2 hours. Add tomatoes and avocado right before serving. Serve with tortilla chips or eat as a side-dish.

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