Corn and Black Bean Salsa

This is an addictive slightly spicy dip that goes great with anything. It can also be eaten plain or as a relish or side.




1 14 oz can of corn 1 14 oz can of black beans, rinsed 1½ of a medium red onion, diced 1¼ cup cilantro leaves, chopped 1½ of a small red bell pepper, diced 1 jalapeno diced small 2 cloves garlic, minced 3 tablespoons of olive oil the juice of 1 whole lime salt and pepper to taste

Nutritional information

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Drain the corn and place it in a medium bowl. Using a small colander drain and rinse the black beans. Allow them to drain until they appear to be free of most water then add to the corn. Prepare the onion, cilantro, bell pepper, garlic and jalapeno. Add to the bowl with the corn and beans. Apply the olive oil and lime juice along with the salt and pepper. Allow to rest for 1 hour before serving. Serve with any kind of chip (tortilla, pita chip, etc.) It can also be used as a side, salad or relish.