FOODSERVICE RECIPE

Foodservice Recipe Image of our Black Bean and Corn Salsa

Black Bean & Corn Salsa

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 16 servings
TYPE OF DISH: Appetizer, Dips, One Pot / Pan, Salsa
LIFESTYLE CHOICE: Dairy-Free, Gluten-Free, Vegan, Vegetarian
COOKING METHOD: No Cooking, No Raw Ingredients
Making this Black Bean and Corn Salsa takes only 10 minutes and can be stored in a refrigerator for up to 5 days! Combining #10 can of Seasoned Diced Tomatoes, white onion, and jalapeno makes a refreshing salsa that is perfect for dipping chips in or topping a baked potato.
Print Recipe Pin Recipe Share on Facebook

Ingredients:

  • 1 #10 can Seasoned Diced Tomatoes
  • 2 Cups White Onion, diced
  • 1 Cup Cilantro, chopped
  • 1 Cup Black Beans, rinsed
  • 1/4 Cup Lime Juice
  • 3 Tbsp. Vinegar
  • 3 Tbsp. Jalapeno, seeded and diced
  • 1 tsp. Garlic, granulated
  • 1/2 tsp. Cumin
  • Salt, to taste

Instructions:

  • Place all ingredients, except black beans and corn, in a large food processor. Pulse until the salsa is ground down and all pieces are uniform in size.
  • Mix in black beans and corn.
  • Keep refrigerated for up to 5 days.

Chef's Tip:

Try it on top of a baked potato with shredded cheese!