• Servings 4 cups
  • Prep 120 min
  • Cuisine
  • Skill Level

Bean and Corn Salsa


  • 2 (14.5) cans diced tomatoes, or 2 lbs fresh tomatoes, diced and drained
  • juice of 3 limes
  • 2 tbs extra virgin olive, more if desired
  • 1 (11 oz) can of shoepeg corn, drained
  • 2/3 cup chopped cilantro (remember that the steams are where the most flavor is)
  • 1 (15 oz) can black beans drained and rinsed
  • 1/2 lb frozen endamame, shelled
  • 1 cup, red onion, diced
  • 3 cloves garlic, finely minced or pressed
  • kosher salt and black pepper to taste
  • 2 tsp cumin
This is an easy to make salsa that can be used with tortilla chips, or as a topping for grilled chicken, pork chops or fish.

  • Add all ingredients to a large non metal bowl and combine well.
  • Cover and refrigerate for 2 hours before serving.
  • Stir 2-3 times while marinating.

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