Corn and Black Bean Salsa

Blogger Paula Jones from Bell'alimento shares a quick and versatile salsa recipe.

  • Prep Time 5 min
  • Total Time 5 min
  • Servings 8

1
can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (14.5 oz) petite diced tomatoes, drained
1
tablespoon coarsely chopped fresh cilantro
1/2
to 1 jalapeño chile, seeded, finely chopped
1
tablespoon red wine vinegar
1
tablespoon extra-virgin olive oil
Salt to taste

  • 1 In large bowl, mix corn, beans, tomatoes, cilantro and jalapeño. Drizzle with vinegar and oil; toss to combine. Season with salt. Serve immediately or cover and refrigerate until serving time.

Expert Tips

Serve with tortilla chips. Or spoon salsa into a flour tortilla; sprinkle with shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend) and roll as you would a burrito. Heat in microwave or oven until cheese is melted.

Serve salsa in individual canning jars for perfect portions and presentation. Garnish with additional cilantro, if desired.

Like mild salsa? Use only half of the jalapeño, or purchase a small one. Like hot salsa? Use the whole jalapeño, and leave in some or all of the seeds. When cutting and seeding jalapeños and other chiles, wear rubber or plastic gloves.