Black Bean and Corn Salsa

Rated 4.8/5 based on 5 customer reviews
  • Prep: 10 min
  • Cook: 00 min
  • Total: 10 min
  • Servings: 4

Ingredients (6)

  • 1 can (14½ ounces) diced tomatoes with juice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3–4 ears grilled or roasted corn; or 1 can (15¼ oz.) whole kernel corn, drained
  • 2 tablespoons chopped cilantro
  • tortilla chips

Steps (2)

  • Step 1
    Prepare dips mix according to package directions.
  • Step 2
    Combine prepared dip with corn, beans, tomatoes and cilantro in medium-size bowl. Refrigerate 1 hour; serve with chips.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews
(5)

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Rated 5 out of 5 by from Easy and good! This is a quick to make side that is delicious and so easy! Instead of the grilled corn I used fire roasted corn from a can and this paired excellent with the black beans and ranch! Added a little red pepper to mine for kick.
Date published: 2018-10-29
Rated 5 out of 5 by from Great I made this for cinco de mayo and it was really good. Even the men liked it, will do it again.
Date published: 2018-05-07
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