Quick Corn and Bean Salsa

If you want a different type of salsa than your standard salsa, this is the one for you. Great for potlucks and will have everyone asking for more. Chill and serve with tortilla chips.

Original recipe makes 20 servings


1 (15.25 ounce) can yellow corn, drained
1 (15.25 ounce) can white corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
3 tomatoes, diced
2 avocados – peeled, pitted, and cut into small cubes
1 bunch cilantro, chopped
7 green onions, chopped
1 (16 ounce) bottle zesty Italian-style salad dressing

  • PREP

    15 mins


    35 mins


  1. Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
  2. Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.


Calories: 173 kcal
Carbohydrates: 19.8 g
Cholesterol: 0 mg
Fat: 9.9 g
Fiber: 4.8 g
Protein: 4.2 g
Sodium: 642 mg