Black Bean and Corn Salsa recipe

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Ingredients

4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
¼ red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
⅔ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
¼ teaspoon hot sauce, or to taste

Nutrition Info

115 calories
carbohydrate: 8.2 g
cholesterol: : -
fat: 9.3 g
fiber: 1 g
protein: 1.2 g
saturatedFat: 1.3 g
servingSize: -
sodium: 149.9 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. Chill in refrigerator overnight.

Recipe Yield

16 servings

Recipe Note

This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.

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