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Black Bean and Corn Salsa

My aunt would bring this Black Bean and Corn Salsa to every family get together and it was always the first dip to be gone. It’s so simple to make and it’s exploding with flavor. Not only is this salsa great for dipping, it’s also delicious on top of chicken or even a burger.
Course Appetizer
Cuisine American
Keyword black bean salsa, corn salsa
Prep Time 15 minutes
Additional Time 1 day
Total Time 1 day 15 minutes
Servings 12 servings
Calories 187kcal
Author Jennifer

Ingredients

  • ¾ cup cider vinegar
  • 1 tsp water
  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 can garbanzo beans 15 ounces
  • 1 can black beans 15 ounces
  • 2 cans white shoe peg corn 11 ounces each
  • 2 cana diced green chiles 4 ounces each
  • 1 can pimentos, chopped 2 ounces
  • 1 cup green pepper chopped
  • 1 cup celery chopped
  • 1 cup white onion chopped

Instructions

  • Combine the cider vinegar, water, vegetable oil, sugar, salt and pepper in a saucepan and bring to boil, stirring occasionally. Cool to room temperature.
  • Drain the garbanzo beans, black beans, corn, chiles and pimento and place in large mixing bowl. Add green pepper, celery, onion and cooled marinade and mix thoroughly.  Refrigerate for 24 hours to allow flavors to meld. Serve with tortilla chips.

Notes

  • Allowing it to marinate for 24 hours or overnight, really does make a difference.

Nutrition

Calories: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 205mg | Potassium: 168mg | Fiber: 3g | Sugar: 18g | Vitamin A: 336IU | Vitamin C: 21mg | Calcium: 16mg | Iron: 1mg