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Bean and Corn Salsa


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Rate this recipe 4.4/5 (8 Votes)


  • 2 14.5-oz. cans diced tomatoes (or 2 lbs. fresh tomatoes, diced), drained
  • 1 11-oz. can white shoepeg corn, drained (you could use regular, but the shoepeg is really good and seems readily available)
  • 1 15-oz. can black beans, drained
  • 1 bunch fresh cilantro, chopped (about 2/3 cup)
  • 1 4-oz. can sliced black olives, drained
  • 1-2 tsp. FORWARD! (Penzeys)(ARIZONA DREAMING or FAJITA SEASONING would also be great)
  • 1-2 tsp. GROUND CUMIN


Preparation time 10mins


Step 1

Combine all of the ingredients in a bowl and mix well. Chill in the refrigerator until ready to serve.

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