April 27, 2015

Black Bean and Corn Salsa

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This colorful salad/salsa/side dish is a great make-ahead staple for Cinco de Mayo or any Mexican fiesta. But truth be told – I make it all year long, for no special occasion whatsoever, and have been known to serve it as a main course. (In which case, I might add some diced avocado or top it with some grilled shrimp or chicken.) And since it keeps so well in the refrigerator, any leftovers become my lunch for the rest of the week. If you like Mexican flavors, this is crave-worthy!

SUE Black bean salsa on chips


Makes 8 servings


  • 2 cans ShopRite black beans, rinsed and drained
  • 1 bag (10 oz.) frozen corn
  • 1 small red onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño pepper, seeded and minced
  • 4 plum tomatoes, diced
  • 1 small bunch cilantro, chopped
  • Juice from 2 limes
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons kosher salt
  • 4 tablespoons ShopRite olive oil
  • 1 small squeeze honey or agave nectar (approx. 1 teaspoon)


Add all ingredients to a large bowl and mix to combine. (The corn will thaw quickly; no need to cook it.) Serve with tortilla chips or whatever you like!

SUE Black Bean Corn Salsa ingredients

SUE Black bean salsa mixed

SUE Black Bean Salsa presentation

Store covered in the refrigerator. Will keep for several days.

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