Southwest Corn Salsa

This yummy corn salsa is great with tortilla chips. It also goes great with eggs in the morning or Mexican dishes for dinner. You can make this ahead and it tastes better the second day!


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2½ cups frozen white and yellow corn 18 oz can black beans, rinsed and drained ½ diced red sweet bell pepper ½ diced red onion 2 tablespoons olive oil Salt and pepper to taste Cumin to taste (about 2 teaspoon) Juice of one medium lime

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Combine frozen corn, beans, onion, bell pepper in bowl. Add oil and mix. Add salt, pepper and cumin and mix. Add lime juice and mix well. Cover and refrigerate for at least one hour before serving. Stir before serving.