Corn and Black Bean Salsa
By katzmeow
Rate this recipe
4.6/5
(41 Votes)
Ingredients
- INGREDIENTS:
- 1 (11 ounce) can yellow corn, drained
- 2 (11 ounce) can white shoe peg corn, drained
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (14.5 ounce) can Italian-style diced tomatoes, drained or dice fresh
- roma tomatoes
- 1/2 tsp ground cumin
- 1 bunch finely chopped cilantro
- 5 green onions, finely sliced
- 1 small red onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and drained
- 1 tablespoon minced garlic
- 1/4 cup lime juice
- 2 avocado - peeled, pitted, and diced
- Balsamic vinaigarette or olive oil to taste
Details
Servings 75
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
DIRECTIONS:
Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic an cumin in a large bowl. Gently mix in the lime juice and avocado. Add balsamic vinaigarette or olive oil chill for a few hours before serving.
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