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  • Writer's pictureCheyenne

Black Bean and Corn Salsa



Juice of 1 large lime

1 tsp olive oil

1 tsp salt

1 tsp red chili powder

½ tsp cumin powder


11oz sweet corn

15oz black beans

1 green bell pepper, finely chopped

1 red bell pepper, finely chopped

1 tomato, finely chopped

¼ cup cilantro, finely chopped

1 red onion, finely chopped



  1. To small bowl, add lime juice, olive oil, salt, red chili powder, and cumin. Mix well and set aside


  1. To large bowl, add corn, black beans, green and red bell peppers, tomato, cilantro, and onion. Toss everything together until well mixed

  2. Pour in dressing and give another toss. Refrigerate at least an hour before serving.

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