Corn and Black Bean Salsa

Taco Tuesday needs plenty of variety! Here is a yummy recipe we love as a side or topping. This recipe calls for few ingredients and it is great hot or cold.


  • Corn (1 frozen bag or 1 can)
  • 1 can of Black Beans
  • 1 cup of Salsa
  • 1tsp Cumin
  • 1tsp Chili Powder
  • *Optional* 1 handful of Chopped Cilantro
  • *Optional* 1/2 Fresh Squeezed Lime
  • Oil to prevent sticking in the pan

If you choose a frozen bag of corn cook it first. We love the steam in bags because they always taste great, and they are so easy to heat up. If you choose a can, just add it to the skillet as is.

In a Large Skillet

Drizzle oil in a large Grill Pan. We love avocado oil for this recipe. Allow the skillet to heat to medium high. Add corn, black beans, salsa, cumin, and chili powder (and cilantro and lime if you choose). Stir frequently and allow the food to sizzle for 2-3 minutes. The black beans will get mushy if they cook too long (but don’t worry, they still taste great even if slightly overcooked).

Put leftovers in the fridge. It makes a great chips and salsa snack later. And it is great to add to lunches throughout the week. This is delicious over brown rice!


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*This post contains affiliate links. I will be compensated if you make a purchase after clicking on the links. I will only add products I love. Thanks for all your love and support!


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