corn & black bean lime salsa | side dish

I have been making this corn salsa for our past few family Taco Nights. It’s so easy to put together and refreshing. (I do leave out the jalapeños if the kids are going to be eating it). Enjoy!


20 ounces of cooked sweet corn (I use frozen…. it’s crisper)
1 can of black beans, drained and rinsed well
2 ripe tomatoes, diced
1/2 a red onion, diced
2 scallions, cut into thin rings
1-2 jalapeños, diced (or about 4 teaspoons from a jar)
juice from 1 1/2 limes
teaspoon cumin
salt & pepper to taste

1. Mix all ingredients and store in an air-tight container. Refrigerate until well chilled (tastes even better the next day!). Stir before serving and scooping out as the lime juice tends to settle at the bottom.


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