Black Bean and Corn Salsa
10 minutes
Prep Time
6
Servings
Grab a sturdy chip and dig into this ‘Texas caviar’. Pantry staples like crisp corn, our petite diced tomatoes, and black beans and jalapeno in light vinaigrette make a delicious salsa you can’t stop eating! You can have salsa all year long when you use Tuttorosso tomatoes that are steam sealed for fresh tomato flavor with no ‘can’ taste.
Ingredients
- 1 (15 ounce) can whole kernel corn, drained, or 2 cups of fresh corn cut from the cob
2 (14.5 ounce) cans Tuttorosso® Petite Diced Tomatoes 14.5 oz, drained and rinsed
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 jalapeno pepper, diced fine, or 2 for more heat
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- 1 teaspoon salt, or more to taste
- Tortilla chips, or scoop style corn chips for serving
Instructions
Step one
In a medium bowl add all of the ingredients and stir to combine. This black and bean corn salsa is best if you make it at least 2 hours ahead of time and store in the refrigerator, even better if made the day ahead. This allows the flavors to combine for the best-tasting salsa.
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