Corn and Black Bean Salsa

Be the first to review
READY IN: 24mins
Recipe by ratherbeswimmin

In '1,000 Mexican Recipes' by Marge Poore

Ingredients Nutrition


  1. In a large pot of boiling water, cook the corn until just tender, 3-4 minutes.
  2. Cool under running water.
  3. With a sharp knife, cut the kernels off the cobs.
  4. Put the corn kernels in a large bowl; mix in black beans, tomato, onion, jalapeno, cilantro, lime juice, oil, and cumin.
  5. Season to taste with salt.
  6. Serve within 4 hours, cold or at room temperature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a