"Our whole family loves this quick and easy side dish. I serve it with tacos, sloppy joes, or picnic meals... Great for potlucks because you serve it cold. Easily adjusted to your individual taste by using your favorite salsa. I often double this for church potlucks or company - it makes a lot to serve as a side and stretch a meal. I usually skip the onions and peppers when making it for guests. I rated this myself for ease and because it is a go-to recipe in my house." — cindylee
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1 (15 ounce) can
black beans, rinsed and drained
finely chopped onion
finely chopped green bell pepper
I loved this recipe. How can you go wrong with black beans? I used green onions and red bell peppers instead of green cause I like the sweetness of them. Other then those I would not change a thing. Thanks Cindylee
It's good. But as a side for a hot dish, I think it's too cold. Next time I'd probably take it out and let it sit for awhile before serving with my main dish.
Mmmmmmmm!!! I did NOT use salsa, instead I made my pico de gallo: Diced Tomatos, Diced Red Onion, Garlic, Cilantro, olive oil mixed with this recipe, put in a sealed container, shook, and put in fridge for an hour.
I agree with a previous reviewer in that I think this is better served room temperature. I used peach salsa and fresh frozen corn and no bell pepper (not a fan). I added some fresh cilantro. This is a good side dish! Thanks.
This is also great if you add a tablespoon of cumin and chopped celery and a bit of cilantro.
This was so easy and good. If you like cilantro add it, I think it made it so much better
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Bean and Corn Salsa Side
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 6
This spicy salsa stars black beans, corn, and a tangy dressing.
This satisfying soup comes together in just minutes.
This Mexican favorite can be made easily for a quick weeknight dinner.