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Black Bean & Corn Salsa

Yields10 ServingsPrep Time10 minsTotal Time10 mins

RECIPE | Black Bean & Corn Salsa |

I N G R E D I E N T S //
 black beans
 1 cup loose cilantro leaves
 4 fresh limes, juiced
 16 oz cherry tomatoes
 1 jalapeno, with seeds removed
 ½ a large red onion
 1 tsp garlic powder
 2 tsp Trader Joe's Chile Lime Seasoning
 3 tsp garlic salt
D I R E C T I O N S //

In a food processor, toss in all the cherry tomatoes, red onion, jalapeno, cilantro and lime juice. Use the chop function untill everything is chopped nice and fine, but be careful to not overdo it so that it turns into liquid.

RECIPE | Black Bean & Corn Salsa |


First, drain the black beans and rinse them off. I just run water in the can, drain and repeat several times so they don't turn the salsa runny and black. Then in a large mixing bowl, combine the black beans, corn and your pico de gallo with all the spices.


Stir everything together and do a little taste test to make sure you like the amount of salt and citrus. Add more to your liking and then refrigerate until you're ready to serve! This dip is served cold with warm tortilla chips or cucumber slices!

Nutrition Facts

Serving Size 1 cup

Servings 0