Corn and Black Bean Salsa

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

Wait, there's more! Read the blog post about this recipe.

Corn and Black Bean Salsa

BettyCrockerRecipe by BettyCrocker

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5 minutes

5 minutes

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    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

    Directions

    1. 1In 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.

    Categories: Appetizers, Dips & Salsas, 30 Minutes Or Less, Mexican

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