Black Bean & Corn Salsa

time: 15 minutes
makes: 2.5 quarts
equipment: cutting board, knife, large bowl, food processor


  • 1 can of black beans, low sodium
  • 1 can of sweet whole kernel corn, low or no sodium
  • 1/2 cup of red onions, chopped
  • 5-6 cherry tomatoes, chopped
  • half of a green bell pepper
  • 1/4 cup fresh cilantro, finely chopped
  • 1 lime, juiced
  • 1 teaspoon jalapeno flakes
    • or fresh jalapeno
  • 1 teaspoon salt
  • 2 tablespoons Zesty Italian dressing
  • tortilla chips


  • wash and cut red onions, tomatoes, and green bell pepper; put into a large bowl
  • open, rinse, and drain black beans; add to the bowl
  • drain the corn; add to the bowl
  • in a food processor put the cilantro leaves and lime juice and blend until the cilantro is fine; add the mixture into the bowl
  • add the jalapeno flakes, salt, and dressing
  • mix everything together really well
    • this tastes better after it has sat for a while, so I suggest you make it the night before you want it and store in the fridge


– The Martin’s Kitchen –



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