MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.
We love this Mexican Black Bean and Corn Salsa because it only takes 2 minutes to make and can easily be served as a dip with tortilla chips or as side salad. I find that I can make this recipe in the hot Summer months for picnics, or in the cold Snowy months with slow cooker tacos and we love it equally.
We eat Mexican food very often in our house so this salsa is a perfect fit! I see so many tasty taco recipes from bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”. It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed. “Tacos!” I exclaimed. In this cookbook there’s a section devoted to one of my favorite foods – salsa!
Looking for more salsa recipes? Check out:
Mexican Black Bean and Corn Salsa
- 1 can of corn drained
- 1 can of black beans drained
- 1 tablespoon olive oil
- Juice of 1/2 lime or 1 tablespoon lime juice
- 1 tablespoon paprika
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- Cilantro to garnish optional
- Mix all ingredients in a medium mixing bowl.
- Refrigerate for at least 30 minutes.
- Serve and enjoy!
Make sure to refrigerate leftovers.
Adapted from The Taco Revolution: Over 100 Traditional and Innovative Recipes to Master America's New Favorite Food by Brandon Schultz