Amarillo Spicy Black Bean & Corn Salsa

Preperation Time: 10 minutes
Servings: 4-6 cups


  • 16 ounces cooked black beans
  • 16 ounces fresh or frozen corn kernels
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped green onion
  • 1/4 cup fresh lime juice
  • 1/3 cup fresh lime juice
  • 3 tablespoons vegetable oil
  • 1 tablespoon ground cumin
  • salt and freshly ground pepper
  • 1/2 cup chopped ripe tomatoes, drained


In a large bowl, combine the beans, corn, cilantro, green onions, red onion, lime juice, oil and cumin. Season with salt and pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in the tomatoes. Serve with blue and white corn chips.

Note: If a spicier version is desired 1/4 teaspoon of cayenne pepper can be added and thoroughly mixed through the salsa.

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