Black Bean Salsa – with canned, fresh, and frozen options
Servings: 12 servings
  • 1 14-ounce can black beans, drained and rinsed
  • 1 14-ounce can crisp yellow corn, drained *
  • * OR substitute 3 ears worth of cooked fresh corn kernels removed OR 1 1/2 cups frozen corn
  • 1 10-ounce can Hot Rotel diced tomatoes with habaneros **
  • ** OR substitute 1 cup fresh tomatoes and 1-2 tablespoons finely diced habaneros
  • 6 medium-sized fresh tomatoes diced, approximately 2 cups worth
  • 1/4 - 1/3 cup chopped fresh cilantro
  • 4 green onions sliced thin
  • 1 tablespoon fresh lime juice about 1 large lime's worth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Tortilla chips for serving
  1. Combine all the ingredients in a bowl with a tight fitting lid. Stir to combine, taste the salsa, and adjust the salt, pepper, and lime as desired. Cover tightly with a lid and refrigerate until ready to serve. Serve with tortilla chips. Enjoy!

This salsa can be made entirely with canned tomatoes, but it is my preference to add at least half fresh tomatoes to this recipe. The fresh tomatoes make a world of difference in the overall flavor and in the peak of tomato season, I especially love it with all fresh tomatoes. Feel free to adapt the recipe however it will fit your style best.