Black Bean & White Corn Salsa
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Black Bean & White Corn Salsa

Submitted by: Janet

Prep Time: 15 Minutes

Cook Time: 0 Seconds

Servings: 16

This is a recipe I adapted from a family member who brought it to an Easter get-together. It's great as a side dish or as a dip for tortilla chips or rice crackers.


  • 30 oz. black beans, canned, organic
  • 16 oz. corn, frozen, organic
  • 1 med. bell pepper, red, fresh, organic
  • 1 sml. onion, red, organic
  • 1 c. cilantro, fresh, organic
  • 3 tbs. vinegar, balsamic, organic
  • 3 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 tsp. sea salt, unrefined and pure
  • 4 tbs. lime juice, pure, organic


Drain and rinse black beans. Thaw and rinse frozen corn. Dice red pepper and red onion. Cut cilantro into small bits. Combine all ingredients and mix well. Refrigerate covered for at least 1 hour before serving.

Each serving is about 1/2 cup.