Corn-and-Black Bean Salsa

Corn-and-Black Bean Salsa Recipe
Photo: Iain Bagwell; Styling: Kristen Shelton Fielder

 

Chunky and flavorful, this salsa is almost a side dish. Spoon it inside cheese quesadillas before cooking, or serve it over hot, cheesy cornbread as a satisfying vegetarian snack.

Yield:

Makes 4 cups

Recipe from

Coastal Living

Recipe Time

Prep: 5 Minutes

Ingredients

1 (15-ounce) can yellow corn kernels, drained
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with lime juice and cilantro, undrained
3 green onions, chopped
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice

Preparation

Combine all ingredients in a bowl. Cover and chill.

Note:

Julia Dowling Rutland,

Coastal Living

March 2014
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