How many servings does this recipe make?

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

What ingredients do I need for Warm Corn & Black Bean Salsa?

You need 9 ingredients. The key ingredients include: 1 bag (10 To 12 Oz.) Frozen Yellow Corn, Thawed, 1 can (15 Oz.) Black Beans, Drained And Rinsed, 1/2 whole Medium Red Onion, Diced, 1 whole Jalapeno, Seeded And Diced Fine, and more.

Is Warm Corn & Black Bean Salsa suitable as snacks & appetizers?

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

How do I store leftover Warm Corn & Black Bean Salsa?

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

Warm Corn & Black Bean Salsa Recipe

Name: Warm Corn & Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag (10 To 12 Oz.) Frozen Yellow Corn, Thawed; 1 can (15 Oz.) Black Beans, Drained And Rinsed; 1/2 whole Medium Red Onion, Diced; 1 whole Jalapeno, Seeded And Diced Fine; 1 Tablespoon Cilantro, Chopped; 2 Tablespoons Fresh Lime Juice; 1/2 teaspoons Salt; 1/4 teaspoons Ground Pepper; 1 Tablespoon Vegetable Oil

Warm Corn & Black Bean Salsa – a delicious recipe with Black Beans, Red Onion, Cilantro, Lime Juice, Salt, Ground Pepper. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

1 bag (10 To 12 Oz.) Frozen Yellow Corn, Thawed
1 can (15 Oz.) Black Beans, Drained And Rinsed
1/2 whole Medium Red Onion, Diced
1 whole Jalapeno, Seeded And Diced Fine
1 Tablespoon Cilantro, Chopped
2 Tablespoons Fresh Lime Juice
1/2 teaspoons Salt
1/4 teaspoons Ground Pepper
1 Tablespoon Vegetable Oil

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
195 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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