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.




2 hr


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