Black Bean and Corn Salsa

Name: Black Bean and Corn Salsa
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 (15 ounce) can whole kernel corn; 2 (14.5 ounce) cans Petite Diced Tomatoes; 2 (15 ounce) cans black beans; 1 jalapeno pepper; 2 tablespoons olive oil; 2 tablespoons chopped fresh cilantro; 1 lime; 1 teaspoon salt; Tortilla chips

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Serves:

6 people

Prep Time:

10 minutes

Cook Time:

0 minutes

Grab a sturdy chip and dig into this 'Texas caviar'. Pantry staples like crisp corn, our petite diced tomatoes, and black beans and jalepeno in light vinaigrette make a delicious salsa you can't stop eating! You can have salsa all year long when you use Tuttorosso tomatoes that are steam sealed for fresh tomato flavor with no 'can' taste.

Ingredients

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1 (15 ounce) can whole kernel corn, drained, or 2 cups of fresh corn cut from the cob
2 (14.5 ounce) cans Tuttorosso® Petite Diced Tomatoes, drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 jalapeno pepper, diced fine, or 2 for more heat
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1 lime, juiced
1 teaspoon salt, or more to taste
Tortilla chips, or scoop style corn chips for serving

Instructions

In a medium bowl add all of the ingredients and stir to combine. This black and bean corn salsa is best if you make it at least 2 hours ahead of time and store in the refrigerator, even better if made the day ahead. This allows the flavors to combine for the best-tasting salsa.

Cook's Note

Salsa should be kept in a container with a tight-fitting lid and can be stored in the refrigerator for up to 3 days. Be sure to buy a sturdy chip for scooping this heart salsa.

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Black Bean and Corn Salsa

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