Black Bean Corn Salsa

Black Bean Corn Salsa

I love this recipe. It was shared with me by my husband’s grandmother, and it does not disappoint. I should add that this is coming from someone that is not a huge fan or beans…or corn. Despite them being main ingredients, this dip is delicious and satisfying.

It is especially great in pregnancy as it has a lot of the food groups we want for a well balanced diet. Beans provide protein, it has beautiful color from several different veggies, good fats from olive oil, and it is tasty to boot. Need I say more? It is a snack that I love to serve each series, so I decided to share the recipe so others can enjoy it too!

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Black Bean Corn Salsa


  • 2 cans black beans (rinsed and drained)

  • about 2 cups of corn

  • 1/2 a red onion, minced

  • 1/2 or more of a green pepper, chopped

  • 4 to 6 Roma tomatoes, chopped

  • about 1 tsp cumin

  • about 2-3 T fresh cilantro, chopped

  • a drizzle of olive oil

  • at least juice from 1/2 a lime (to taste)

Mix all ingredients together, and voila! You don’t need to measure the onion, pepper or tomato, etc. Just add whatever amount you’d like! It’s that simple. Typically, we serve it with a multigrain chip. So yummy.

If you give it a go, I’d love to hear your thoughts! Happy snacking!

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