Corn and Bean Salsa

hangryeconomist.com

This corn and bean salsa is the perfect recipe for any summer occasion. It's quick, easy and requires minimal effort, while still packing a ton of flavor!

Ingredients

Black Beans Kidney Beans Corn Bell Pepper Red Onion Tomato Jalapeños limes Cilantro Oil Salt Pepper

Step 1

Add black beans, kidney beans, and corn to a strainer. Run under cold water for 30 seconds or until the water underneath the strainer is mostly clear.

Step 2

Add strained beans and corn to a large mixing bowl. Then add the rest of the ingredients and mix to combine.

Step 3

Taste the salsa and add more salt or pepper if necessary.

Step 4

Serve immediately or cover and place in the refrigerator for up to 5 days. Enjoy!

Q: Can I use different beans?

A: Absolutely! We love kidney beans and black beans, but you can use whatever you like! If you want to make this more like cowboy caviar, use black-eyed peas.

Q: What can I add to this salsa to switch it up?

A: We love adding avocado to this salsa. Just make sure you do it right before you plan on eating it (the avocado will brown before the rest of the salsa goes bad).

Q: How long can I store this salsa?

A: We store ours in the refrigerator in a large bowl with plastic wrap or in an air-tight container for 3-5 days. It actually tastes better the longer it sits.