Spicy Black Bean And Corn Salsa

| Last Updated: September 5, 2019 | , , , ,

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Perfect for chips, burritos, and even as a side.

There are few salsas as versatile as a black bean and corn salsa. Sure, it makes a terrific chip dip and a burrito or quesadilla is made all the better with it. But it’s also hearty enough to be used as a side dish for any Mexican meal. Try it, too, mixed with eggs for a spicy scrambled eggs or omelette. Spice this recipe up even more by opting for serrano peppers over jalapeño.

Black Bean And Corn Salsa

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Prep Time 10 mins
Total Time 10 mins

Ingredients
  

  • 1 can black beans 15 ounces, drained
  • 1 can corn 15 ounces, drained
  • 2 jalapeño peppers seeds removed and diced
  • 1/4 cup red bell pepper diced
  • 1/4 cup red onions diced
  • 2 tablespoons cilantro chopped
  • 1/4 cup olive oil
  • Salt and pepper

Instructions
 

  • Mix all ingredients in a bowl.
  • Chill for 30 minutes prior to serving for best flavor.

Notes

To increase the heat, substitute in serrano peppers for the jalapeño peppers.
Tried this recipe?Mention @PepperScale or tag #PepperScale!
Matt Bray

Matt Bray

Chief Chilihead at Cindermint
Founder of PepperScale and Cindermint LLC. Sucker for a good scotch bonnet. Spicy food super-fan. Current fiery fascination: Datil hot sauces.

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