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Corn and Black Bean Salsa

 2 Ratings
1 Comments
  • Prep Time 5 min
  • Total Time 5 min
  • Servings 8

It only takes 5 minutes to whip up our tasty corn and black bean salsa, using Green Giant whole kernel sweet corn and Progresso black beans. Serve with tortilla chips or in a cheesy burrito.

Paula Jones Recipe by Paula Jones
April 9, 2012

Ingredients

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

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Directions

  • 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.

Nutrition Information

No nutrition information available for this recipe.

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