This Corn and Black Bean Salsa Recipe is going to knock your socks off! The best part? It only takes minutes to make, and it will feed an army of friends or family!
We’ve been making this for years whenever we are having friends over, or heading out to a friend’s house for a cookout. It’s a great dip to have with Mexican themed dinners, for taco night and just to have as a crowd pleasing snack.
For this recipe, I used…
2 Cans of Goya Black Beans (drained and rinsed)
2 Cans of Del Monte Gold & White Corn (drained)
1 Can of Red Gold Petite Diced Tomatoes with Green Chilies
1/2 Diced Red Onion
1 Handful of Chopped Cilantro
1/2 of a Diced Jalapeno
Lime Juice from 1/2 a Lime
1 Cup of Ranch Dressing
A Pinch of Cumin
A Pinch of Chili Powder
A Dash of Hot Sauce
Salt and Pepper to Taste
Be sure to drain your black beans and rinse them well before adding to the salsa!
Rinse your cilantro really well too…it can be a bit sandy.
Now, add all of the ingredients together in a bowl and chill in your refrigerator for at least 2 hours. You can make this recipe the night before as well! That’s it folks! When I say easy, I mean easy!
Serve with your favorite tortilla chips or add to tacos, salads or on top of fish or chicken!
Be sure to check out my home tips page for tons of cooking tips, cleaning hacks and ideas for your home HERE of my Home Tips Page!
THIS RECEIPE IS AWESOME THANK-U
In the picture, it looks like you have chopped a red bell pepper? Or is that the tomato? I’ve made this once before and I thought I added a red bell pepper and now don’t see it in the ingredient list. Maybe I’m making it up?! Either way, it was delicious and I am looking forward to making it again this weekend!
Hi, Emily! It is tomato, but I bet red pepper would be delicious cut up in it. I add avocado sometimes too! I say add it in! Thanks for the comment, and enjoy this weekend! ~Jess