Black Bean and Corn Salsa Recipe

Name: Black Bean and Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cans (15 Oz. Can) Black Beans; 5 cups Chicken Broth; 1 whole Red Bell Pepper, chopped; 1 whole Yellow Bell Pepper, Chopped; 4 whole Tomatoes, Chopped; 1 whole Red Onion, Chopped; 4 whole Green Onions, Chopped; 2 stalks Celery, Chopped; 2 cups Corn, Cooked; 2 whole Jalapenos, Seeded; 1/4 cups Parsley; 1/4 cups Cilantro; 1 teaspoon Cumin; 2 Tablespoons Lime Juice; ⅓ cups Vegetable Oil; 1/4 cups Vinegar; Salt And Pepper

Servings: persons

4 cans (15 Oz. Can) Black Beans
5 cups Chicken Broth
1 whole Red Bell Pepper, chopped
1 whole Yellow Bell Pepper, Chopped
4 whole Tomatoes, Chopped
1 whole Red Onion, Chopped
4 whole Green Onions, Chopped
2 stalks Celery, Chopped
2 cups Corn, Cooked
2 whole Jalapenos, Seeded
1/4 cups Parsley
1/4 cups Cilantro
1 teaspoon Cumin
2 Tablespoons Lime Juice
⅓ cups Vegetable Oil
1/4 cups Vinegar
Salt And Pepper

1
Salsa: Boil canned beans in the chicken broth for 1 hour, let cool.
2
For dry beans, boil for 2 hours, let sit an hour then simmer 1.5 hours until tender.
3
Let cool.
4
While beans are cooking, start chopping veggies.
5
Chop bell peppers, tomatoes, onions and celery.
6
Put in a bowl with the cooked corn (you can use canned corn).
7
Dressing: In a food processor (mini one if you have it), put in the seeded jalapenos (fresh is best), parsley, cilantro, cumin, lime juice, oil, and vinegar and liquify it.
8
Add salt and pepper to taste.
9
Combine everything.
10
The longer it sits, the better the flavors meld.
11
Its a cross between a salad and a salsa.
12
Note: You can add more vinegar and less oil.

1413

kcal

Calories

Fat

141

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cans (15 Oz. Can) Black Beans, 5 cups Chicken Broth, 1 whole Red Bell Pepper, chopped, 1 whole Yellow Bell Pepper, Chopped, and more.

Yes, Black Bean and Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Black Bean and Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions