Heather's Cilantro, Black Bean, and Corn Salsa Recipe - Allrecipes.com
Heather's Cilantro, Black Bean, and Corn Salsa Recipe
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Heather's Cilantro, Black Bean, and Corn Salsa
A lively corn, avocado, and bean relish great with chips or as a side dish. See more
  • READY IN 25 mins

Heather's Cilantro, Black Bean, and Corn Salsa

Recipe by  

"This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in."

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Ingredients Edit and Save

Original recipe makes 72 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    25 mins

Directions

  1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2008

This is a really good salsa. I made it this past weekend and it was delicious. Things I did differently were : I used Fresh tomatoes not canned. About 2 medium ones that I chopped and took the pulp out of. I also added 2 tablespoons of TACO seasoning mix. This gave it a nice flavor. You can also substitute with cumin if you'd like. I omitted the oil and the avocado. I added about 1/4 cup of chopped jalapeno in. I let it sit over night so the flavors could marinate really well. With the leftovers I made black bean quesadillas the next day adding cheddar cheese to the tortillas. Will make again !!

 
Most Helpful Critical Review
Jun 26, 2007

I really like this recipe. I've been making something similar for years. Instead of the canned tomatoes, I use fresh. Then I also add in a can of garbanzos, a teaspoon of cumin, and salt and red pepper flakes.

 
Jul 15, 2007

Very VERY tasty! However, I cut the recipe back by half. ommited the olive oil, added the full quarter cup of lime juice, and used all the cilantro. I also found that using fresh corn right off the corn is WONDERFUL and very cost effective during the summer months.

 
Feb 13, 2008

I love black bean and corn salsa! For this recipe, I used fresh tomato instead of canned, left out the onion (I don't care for them raw) and the avocado (did'nt have one), and I added some cumin. I served it over enchiladas, but could have eaten it with a spoon (and still might, there is some left over). Thanks for the recipe!

 
Jun 22, 2009

Incredible! The only thing I would probably change is to use real diced tomatoes and another avocado. The canned tomatoes were just weird. I found myself trying to avoid them. Other than that, it is a really filling dip and great for parties! It's easy, cheap, awesome, and different from the usual party dips (cheese dip, guacamole, etc.)

 
Jun 27, 2007

This was really yummy. Instead of the oil I added a little lime juice. I also used regular diced tomatoes because the Italian style was too much like a sauce.

 
Sep 12, 2007

Couldn't get canned white and yellow corn seperately, so I bought two cans of niblets and threw 'em in, also had to omit the pepper due to an allergy. This was pretty good though, a refreshing summer salsa that goes great with tortilla chips, we've even put it in tacos! Increase the amount of cilantro.

 
Aug 01, 2007

Fabulous recipe! I made it for a recent barbecue and everyone raved. It's light, fresh, and absolutely delicious. I like things a bit spicy so I added a teaspoon of red pepper flakes. Thanks for sharing!

 

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Nutrition

  • Calories
  • 30 kcal
  • 1%
  • Carbohydrates
  • 4.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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