Black Bean and Corn Salsa

Black Bean and Corn Salsa is by far, one of my absolute favorite things to make.

This vegan, gluten-free side dish is a great dip with tortilla chips.  It’s a great item to have at a potluck, for the football game or a side item on the dinner table.  This is super easy to make and colorfully delicious.

Watch the video below the recipe!

Black Bean and Corn Salsa
Recipe type: apptizer, side
Author: Thrive Foods
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 10
  • 1 1⁄4 c thrive black beans
  • 1 1⁄4 sli thrive pinto beans
  • 3⁄4 c thrive sweet corn
  • 1 cn chopped green chiles, undrained
  • 1⁄2 small red onion, finely chopped
  • 1⁄4 c cilantro leaves, finely chopped
  • 1⁄4 c red or white vinegar
  • 1⁄2 c vegetable oil
  • 1⁄4 c thrive white sugar
  • thrive salt and cracked black pepper to taste
  1. *Cook beans if needed.
  2. *in a small bowl, add sweet corn and cover with warm water. Let sit 5-10 minutes or until corn is softened and rehydrated. Drain.
  3. *Mix black beans, pinto beans, corn, green chiles, red onion and cilantro together in a large bowl.
  4. *To make the dressing, stir the vinegar, vegetable oil, and sugar together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to coat evenly.
Calories: under 200

Other optional ingredients: jalapenos, diced avocado and diced tomatoes.



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