This Black Bean and Corn Salsa is a favorite “go to” dish when I need to make/take something pronto. It’s a perfect side to anything grilled or along the Mexican theme. The longer it sits in the frig, the better it tastes. I try to keep the ingredients on hand so that if we need a quick dip, I can open, dump, season, and serve. It’s fast, easy, and delicious – just the way I like it! Hope you like it too.
Black Bean and Corn Salsa
- 1 can black beans, rinsed and drained
- 1 can whole kernel corn (shoe peg is recommended – but I just use the regular yellow kernel corn)
- 1 can Rotel tomatoes (these are chopped tomatoes with green chilies)
- Chopped onion (to taste – I use about 1/2 cup. Sweet onion is best, but even green onions work)
- Salt, Pepper, Garlic powder to taste.
- Cilantro – if you like it
- [If you need to stretch this, add 1 can of diced tomatoes, and another can of corn]
Mix all ingredients. Store in airtight container. If possible, make hours before you need to serve it. If not, it’s still delicious… and it will be even better the next day.
Serve with tortilla chips as a dip, or alone as a side dish.
For an amazing collection of DELICIOUS looking dishes, click here – Recipes to Run on! Yum!