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.

No additional tips available.

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

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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.

Black Bean and Corn Salsa

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