"One of my favorites. Great for parties." — All4Tricia
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1 (15 ounce) can
black beans, rinsed and drained
1 (11 ounce) can
shoepeg corn, drained
1 (10 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
1 (4 ounce) can
diced green chiles
olive oil, or to taste
I rinsed/drained my black beans and corn before I used them in this recipe. I did add some diced onion and fresh minced garlic, I really think that helped to add a little more flavor. This was a nice basic black bean salsa. We ate it but it's one of those recipes that I'm not real sure I'd make again.
I love recipes like this that come together in no time and use pantry staples. I used frozen corn, omitted lemon pepper, and subbed parsley for cilantro per personal preference. I can definately see this becoming my go to black bean salsa. I also prefer that it makes a smaller amount than the other black bean salsa recipes I've made before. THANKS for the recipe, All4Tricia!
I used to get this off of the Kroger canned black beans. Kroger changed the label and dropped the recipe. Happy someone posted it. It's easy and delicious. For the record, I like to use red onion, but green is fine as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Black Bean Salsa
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 10
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