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Corn and Black Bean Salsa


Two serving options on this one: mix it with cooked, shredded chicken, out it on a bed of greens and eat it like a salad. This makes a perfect meal! It’s also really good served with tortilla chips. From Happy Gal. This recipe is very similar to a recipe from the Miami Trails cookbook that was recommended by my friend Robbin that I love to make!

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  • Dressing:
  • 1 can corn (11 oz.)
  • 1 cup chopped fresh cilantro
  • 1/2 c. chopped red onion
  • 3 tomatoes, chopped
  • 1 jalapeno pepper, seeded, finely chopped
  • 1 red bell pepper, chopped
  • 2 tsp. minced garlic
  • 1 can black beans (15 oz.) drained and rinsed
  • 2 lg. avacados, peeled and cut into 1/2 inch pieces
  • 1 T. salt
  • 3/4 t. cumin
  • 6 T. fresh lime juice
  • 2 T. oil
  • 2 T. cider vinegar



Step 1

Combine all dressing ingredients, shake until well blended. Add to chopped salad ingredients and mix.

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