Speedy Corn and Black Bean Salsa

As much as I am a huge proponent of using fresh ingredients, some times canned goods are a better option. Not for time-saving or laziness, but because when an item is not in season, the flavor of a canned version will always beat the tomatoes picked green and shipped from Chile.

It never fails to surprise and delight me that the simplest recipes can often be the most delicious. This recipe comes from my co-worker Heather whose cooking school background drives her to try lots of recipes until she finds the best combinations. This salsa is always a major crowd pleaser. I have even heard people who don’t like black beans say that is the only way I can get them to eat the things!

Prep time: 5 minutes
Serves: 8 (as a snack or appetizer with tortilla chips. I like to use the blue corn variety)


  • 1 16 oz. can (or 2 small cans) fire roasted tomatoes
  • 1 can corn
  • 1 can black beans
  • 1 small lime
  • cayenne pepper
  • cumin
  • salt
  • freshly ground pepper


  1. Open the corn, beans, and tomatoes and drain each can throughly.
  2. Add all canned items to a serving bowl and mix.
  3. Juice the lime and then zest the lime into the bowl.
  4. Add 1/2 teaspoon cayenne pepper and salt and 1 teaspoon cumin and black pepper to the bowl.
  5. Mix throughly and set aside for 10 minutes (if time allows) for flavors to meld.

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