Recipe by hvoeltner
"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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1 (15 ounce) can
yellow corn, drained
1 (15 ounce) can
white corn, drained
2 (15 ounce) cans
black beans, drained and rinsed
1 (14.5 ounce) can
Italian-style diced tomatoes, drained
finely chopped cilantro
green onions, finely sliced
red onion, finely chopped
red bell pepper, seeded and chopped
avocado - peeled, pitted, and diced
olive oil, or to taste
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 !!
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.
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.
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!
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.)
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.
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.
This recipe is similar to my original corn & black bean salsa, except I used fresh tomatoes. HOWEVER, I finally wisened up and found a short cut - fresh pico de gallo from the grocery store produce section, canned corn & black beans drained. The only things you have to cut are the avocado and slice the lime in half. Cuts prep time tremendiously!
* Percent Daily Values are based on a 2,000 calorie diet.
Heather's Cilantro, Black Bean, and Corn Salsa
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 8
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