This Black Bean and Corn Salsa recipe comes from my Aunt Connie. She makes such delicious recipes and this one is no exception. It’s simple to make with the canned black beans and corn but tastes extra fresh with the chopped peppers, onions, fresh squeezed lime juice and cilantro. My mom recently tripled this recipe for a surprise birthday party for my Dad and it was gone in a jiffy, no left overs (bummer)! This is a fun summer recipe to take along to a BBQ or to add something fresh to your regular Mexican menu without a lot of hassle. Just up my alley!
Black Bean and Corn Salsa
Author: Shelby
Ingredients
- 1 (15oz) can black beans, rinsed and drained
- 1 (16 oz) can whole kernel corn, drained
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- ½ cup red onion, chopped
- 1 clove garlic, minced
- 1 tsp, fresh cilantro
- ¼ cup olive oil
- 4 Tbs red wine vinegar
- 1 tsp lime juice
- salt and pepper to taste
Instructions
- Mix all together and serve with tortilla chips
- Store in air tight container in refrigerator
