Black Bean Corn Salsa. Corn 'n' Black Bean Salsa I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container.

The base of this salsa is a combination of black beans and fresh corn kernels; plus, it gets its kicks from cumin, the chile, and splashes of fresh lime juice. Keep in mind that you can always add in the other half can of beans if you want a more hearty. The Best Black Bean Corn Salsa Recipes on Yummly You can have Black Bean Corn Salsa using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Black Bean Corn Salsa

Prepare 3 can of petite diced tomato no salt added.
It's 3 medium of fresh jalapeno.
Prepare 1 can of corn.
Prepare 1 can of black beans.
You need 1 can of tomato sauce.
Prepare 1 tbsp of granulated garlic.
It's 1 tbsp of dried parsley.
It's 1 tbsp of lime juice.
It's 1/2 tbsp of sugar to cut the acidity of the tomato a bit.
It's of salt.
You need of pepper.

Make the perfect side for your Mexican feast with this black bean and corn salsa recipe from Food.com. Salsa Guacamole An easy Black Bean and Corn Salsa recipe perfect for serving as an appetizer or as a compliment to grilled chicken or barbecue. Anytime is the perfect time for making salsas like Tomatillo Salsa, fruity Strawberry Salsa or this totally satisfying and hearty Black Bean and Corn Salsa. I like Black Bean Salsa because it can be made with either all fresh ingredients, mostly canned ingredients, or a mixture of both.

Black Bean Corn Salsa instructions

empty 2 cans of tomato into a blender.
add the jalapeno. seeds and all if you like it hotter or no seeds if you like it milder and blend it all up to your desiered considency.
empty third can in large bowl and add the tomato sauce.
rinse the corn and beans and add to bowl.
add the contents of the blender to the bowl.
add the spices and lime juice and mix it all up real good with a large spoon being careful not to break up the beans.
cover and store in fridge for a few hours to let the flavors blend and mellow out.
this will keep for up to 2 weeks depending on how its stored or you can can it.

I always use black beans, but really, you could use whatever type of bean you prefer or have on hand. Tomatoes can be canned or fresh, or you can get the kind with bell peppers already mixed in. My favorite thing at Chipotle though, is the corn salsa. I could just eat it every day and be one happy mama. Unfortunately, I can't eat at Chipotle all the time, so I decided to do my own little copycat recipe with a twist.