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Corn and Black Bean Salsa

Updated on June 30, 2014

Sometimes you can have way too many appetizers when all you need is a large size of one great appetizer. This fresh and colorful salsa is one of those delicious appetizers that can be considered a centerpiece when served in a big bowl with an assortment of artisan tortilla chips. I love that this Corn and Black Bean Salsa can be made a day in advance and ready to serve at a moments notice.

Serving Size

Serves: 10


  • 1/2 cup fresh squeezed lime juice
  • 1 tbls. olive oil
  • 1 tsp. sugar
  • 1 tsp. salt
  • 5 plum tomatoes, seeded and chopped
  • 2 cups canned corn drained
  • 1 1/2 cups black beans rinsed and drained
  • 1/2 cup chopped sweet onion
  • 1/4 cup chopped cilantro
  • 2 cloves garlic minced
  • 1 jalapeno minced
  • Tortilla Chips


  1. In a small bowl combine lime juice, olive oil, sugar and salt.
  2. Stir until sugar is dissolved and set aside.
  3. In a large bowl combine tomatoes, corn, beans, onion, cilantro, garlic and jalapeno.
  4. Add lime juice mixture and stir to coat vegetables.
  5. Make up to one day ahead or serve immediately with tortilla chips.


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    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      I love how yummy this looks. Thanks for sharing.

    • Brite-Ideas profile image

      Barbara Tremblay Cipak 3 years ago from Toronto, Canada

      this sounds amazing! pinning this to my food board!