Heather's Cilantro, Black Bean, and Corn Salsa recipe

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Ingredients

1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
¼ cup lime juice
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, or to taste

Nutrition Info

30 calories
carbohydrate: 4.9 g
cholesterol: : -
fat: 0.9 g
fiber: 1.4 g
protein: 1.1 g
saturatedFat: 0.1 g
servingSize: -
sodium: 84.9 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Recipe Yield

72 servings

Recipe Note

This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.

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