Fiesta Black Bean Salsa

This colorful black bean salad  features the convenience of canned black beans and can be served with chips as an appetizer or as a topping for steak. 



Makes about 2 3/4 cups

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes


1 (15-oz.) can black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
1/2 cup chopped red bell pepper
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
2 to 3 jalapeño peppers, seeded and minced
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground MCCORMICK Gourmet Collection Black Peppercorns


1. Stir together all ingredients in a large bowl. Cover and let stand at room temperature until ready to serve.


Virginia Anthony, Jacksonville, Florida,

Southern Living

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note