A favorite of mine. wonderful for parties.
| Prep Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can shoepeg corn, drained
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (4 ounce) can diced green chiles
- 2 teaspoons dried cilantro
- 2 teaspoons lemon-pepper seasoning
- 1 teaspoon ground cumin
- 1 teaspoon olive oil, or to taste
Instructions
- Stir black beans, corn, tomatoes with green chile peppers, diced green chiles, cilantro, lemon-pepper seasoning, cumin, and olive oil together in a large bowl. Refrigerate until cold, about 30 minutes.
Reviews
I added extra cilantro,avocado, garlic powder, chipotle Chile pepper, lime juice, and a cilantro lime seasoning blend. I did not add the green chili peppers since I don’t like them. The recipe is a great start but is easily made my own! Thanks!
It came out delicious! I used fresh cilantro in place of dried.
I had to make changes due to not having the exact ingredients also we don’t like cilantro. I also had to leave out the corn as some don’t like that. I added some chopped onion n 2 garlic cloves, chopped. I used a 14.5 oz can of stewed tomatoes, drained all juice n chopped tomatoes. I added about 1/4 chunk of avocado, chopped n a few shakes of chili powder. Its delicious! Thanks
Absolutely awesome!
Just made waiting to chill, I added a half teaspoon of red chili flakes and a tablespoon of Sriracha for a little kick.
Easy and fast! Per our taste, I use 3 cans of Rotel tomatoes w chilies. No cumin, sometimes fresh squeezed lime juice. I usually make enough to last for a couple days to eat on. I love this as a staple in the fridge during the summer!
I made this recipe and loved it because it was easy and flavorful. I substituted chili powder for the cumin. definitely will make it again!
It’s very easy to make but the recipe seems to be missing something
I love recipes like this that come together in no time and use pantry staples. I used frozen corn, omitted lemon pepper, and subbed parsley for cilantro per personal preference. I can definately see this becoming my go to black bean salsa. I also prefer that it makes a smaller amount than the other black bean salsa recipes I’ve made before. THANKS for the recipe, All4Tricia!
I used to get this off of the Kroger canned black beans. Kroger changed the label and dropped the recipe. Happy someone posted it. It’s easy and delicious. For the record, I like to use red onion, but green is fine as well.
I rinsed/drained my black beans and corn before I used them in this recipe. I did add some diced onion and fresh minced garlic, I really think that helped to add a little more flavor. This was a nice basic black bean salsa. We ate it but it’s one of those recipes that I’m not real sure I’d make again.