Black Bean and Corn Salsa

5 from 3 votes

Black bean and corn salsa features a medley of fresh and colorful veggies. Your guests will keep coming back for more.

Prep Time25

Total Time25

Course: Appetizer, Cinco de Mayo

Cuisine: American, Cinco de Mayo

Servings: Servings

Calories: 126kcal

15.25 ounce can black beans, drained and rinsed
11 ounce can Steam Crisp Mexicorn, drained (See Tip 1)
2 tomatoes, cored, seeded and cut into small pieces (about 1 cup)
1 teaspoon Kosher salt, divided
½ cup finely chopped red onion (See Tip 2)
1 red bell pepper, seeded and chopped (about ½ cup)
¼ cup chopped jalapeño pepper, membrane and seeds removed (1 large or 2 medium to small jalapeños))
2 Tablespoons minced fresh parsley (See Tip 3)
1 clove garlic, minced
½ teaspoon freshly ground black pepper
3 Tablespoons fresh lime juice (1 large lime)

Combine chopped tomatoes and ½ teaspoon Kosher salt in a small bowl. Allow to sit for 20 minutes. Drain well in colander.
Combine black beans, corn, tomatoes, onions, bell pepper, jalapeño pepper, parsley, garlic, remaining ½ teaspoon of Kosher salt, pepper and lime juice in a large bowl.
Cover and refrigerate for at least 2 hours to allow the flavors to blend together.
Yield: 3 ½ cups

If you can't find Mexicorn, just use regular canned corn. Don't, however use canned creamed corn.
You can also use Vidalia onion or sweet onion in place of the red onion.
Feel free to use Cilantro in place of the Italian parsley.