Heather’s Cilantro, Black Bean, and Corn Salsa


This is a fun summer recipe that can be served on its own, or with tortilla chips. It is also beautiful, so make sure you have a clear bowl to put it in.

Original recipe makes 72 servings


1 (15 ounce) can yellow corn, drained
1 (15 ounce) can white corn, drained
2 (15 ounce) cans black beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1 bunch finely chopped cilantro
5 green onions, finely sliced
1 small red onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1 avocado – peeled, pitted, and diced
2 tablespoons olive oil, or to taste

  • PREP

    25 mins


    25 mins


  1. Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.


Calories: 30 kcal
Carbohydrates: 4.9 g
Cholesterol: 0 mg
Fat: 0.9 g
Fiber: 1.4 g
Protein: 1.1 g
Sodium: 85 mg