Black Bean and Corn Salsa

Name: Black Bean and Corn Salsa
Prep time: 25 min
Total time: 8 h 25 min
Yield: 16 servings
Ingredients: 4 (15 ounce) cans black beans, rinsed and drained; 1 yellow bell pepper, diced; 1 orange bell pepper, diced; 1 green bell pepper, diced; ¼ red onion, finely chopped; 1 (16 ounce) package frozen corn, thawed; ⅔ cup olive oil; 2 tablespoons red wine vinegar; 2 tablespoons balsamic vinegar; 2 tablespoons apple cider vinegar; 1 teaspoon salt; 1 teaspoon ground cumin; 1 tablespoon chopped fresh cilantro; 1 tablespoon minced garlic; ¼ teaspoon hot sauce, or to taste

Rating: 4.77 stars

88 Ratings
68 Reviews
14 Photos

This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.

By Erinn Danna

Gallery

Recipe Summary

prep:

25 mins

additional:

8 hrs

total:

8 hrs 25 mins

Servings:

Yield:

16 servings

Nutrition Info

Directions

Step 1

Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

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Nutrition Facts

Per Serving:

115 calories; protein 1.2g 2% DV; carbohydrates 8.2g 3% DV; fat 9.3g 14% DV; cholesterol 0mg; sodium 149.9mg 6% DV. Full Nutrition

Reviews (68)

Most helpful positive review

Erinn Danna

09/09/2010

I submitted this recipe and would like to note that the oil can be cut back. I made a batch about 1/2 the size of the original and only needed about 1tbs of olive oil. I also added some fresh lime juice for a little more moisture. Happy cooking! Read More

Helpful

(51)

88 Ratings

5 star values: 69
4 star values: 18
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Erinn Danna

09/09/2010

Helpful

(51)

ukrainka23

04/18/2011

Absolutely fantastic! I actually reduced the oil to just a couple Tablespoons and I added some lime juice. I just couldn't get enough of it. Absolutely yummy! I also suggest white corn instead of yellow. Read More

Helpful

(23)

Susan Moore Pickett

02/08/2011

I served this in a baked toritlla bowl with romaine lettuce and grilled blackened chicken. It was excellent! I don't care for red onions and left them out of the recipe. Read More

Helpful

(19)

live2teach

01/04/2011

This is super quick and easy and healthy! I sauteed all of the veggies and added green chiles. Great recipe to make big batches of and portion it out for snacks at work! Also a FANTASTIC filling for Quesadillas! Read More

Helpful

(16)

cmayer86

08/30/2010

Really phenomenal. I was hesitant at first about all the different kinds of oils and vinegars going into it but it really all comes together. The normal recipe barely fit in my largest mixing bowl! But it's a very versatile dish -- I've put it with risotto baked potatoes salad... Make it on Monday and it will last you through the week! Read More

Helpful

(14)

Sonia

06/06/2011

GREAT flavor! Yeah the oil can be cut back to taste and I like a lesser bean-to-corn ratio so I only used to cans of beans and a full can of corn. But it's awesome as is. Read More

Helpful

(8)

deondra

08/09/2010

wonderful! i thought i love Pampered chef's version of confetti but this is better. more of a kick! making this for my daughters wedding reception as the color scheme is black red and white and the beans and peppers tie into that. Great for a Texas appetizer or side. thanks and will try to submit a pic for you too Read More

Helpful

(7)

julienchowsdown

11/09/2010

Great salsa! I was going to double it but then I realized that 16 servings IS A LOT OF SALSA! The only thing I adjusted was the black beans. I used 3 cans and it worked out perfectly. Fair distribution of all parts---just how I like it. Read More

Helpful

(6)

juju

10/29/2011

Very good! I only had green bellpepper on hand and it was still delicious. Reduced the oil as suggested by others. Thanks for sharing this recipe I am sure this one will be used many times. Read More

Helpful

(6)

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Nutritional Information

Black Bean and Corn Salsa

Servings Per Recipe: 16
Calories: 115

% Daily Value *

protein: 2 %

carbohydrates: 3 %

dietary fiber: 4 %

sugars:

fat: 14 %

saturated fat: 6 %

cholesterol:

vitamin a iu: 3 %

niacin equivalents: 7 %

vitamin b6: 7 %

vitamin c: 72 %

folate: 4 %

calcium: 1 %

iron: 2 %

magnesium: 3 %

potassium: 4 %

sodium: 6 %

thiamin: 3 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Black Bean and Corn Salsa

1 of 68

All Reviews

Erinn Danna

09/09/2010

Helpful

(51)

ukrainka23

04/18/2011

Helpful

(23)

Susan Moore Pickett

02/08/2011

I served this in a baked toritlla bowl with romaine lettuce and grilled blackened chicken. It was excellent! I don't care for red onions and left them out of the recipe.

Helpful

(19)

live2teach

01/04/2011

Helpful

(16)

cmayer86

08/30/2010

Helpful

(14)

Sonia

06/06/2011

GREAT flavor! Yeah the oil can be cut back to taste and I like a lesser bean-to-corn ratio so I only used to cans of beans and a full can of corn. But it's awesome as is.

Helpful

(8)

deondra

08/09/2010

Helpful

(7)

julienchowsdown

11/09/2010

Helpful

(6)

juju

10/29/2011

Very good! I only had green bellpepper on hand and it was still delicious. Reduced the oil as suggested by others. Thanks for sharing this recipe I am sure this one will be used many times.

Helpful

(6)