Black Bean and Corn Salsa

Makes 16 servings; ½ cup each serving

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  • 1 15-ounce can black beans
  • 1 15-ounce can corn
  • 2 14½-ounce cans diced tomatoes
  • 1 4-ounce can diced green chili peppers
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 3 Tablespoons apple cider vinegar


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Drain and rinse black beans.
  3. Drain corn and diced tomatoes.
  4. Add corn, tomatoes, and beans to a medium mixing bowl.
  5. Add diced green chili peppers to the mixing bowl with other ingredients.
  6. Season with cumin and salt.
  7. Add vinegar and stir well.
  8. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.