Corn and Bean Salsa

READY IN: 30mins
Recipe by anonymous23

My mom brought this recipe home from Bunco, raving about it. I was skeptical, but she was right--it's fantastic. Now I get asked for the recipe when I make it for parties. This is best when it's made a day or two in advance so that all the flavors get a chance to mingle.

Top Review by Susiecat too

This is super-delish. The flavors wrap around each other after sitting for a few hours, and it tastes even better than when initially mixed. I used only one can of black beans instead of 2, and rice vinegar instead of red wine vinegar, but those were my only changes. Great recipe, anonymous23! Made for PAC Fall 2007.

Ingredients Nutrition


  1. In a large bowl, mix the corn, beans, celery, red onion, and carrots.
  2. Mix the rest of the ingredients (oil, cilantro, garlic, red wine vinegar, cumin) separately and pour over the veggies.
  3. Mix well.
  4. Serve with tortilla chips.

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