Black Bean and Corn Salsa
Prep Time
Total Time
This light, fresh black bean and corn salsa makes a great topping for fish tacos or grilled chicken, but is also perfect with tortilla chips.
Recipe Type: Condiment
Yield: Makes 3¼ cups
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1¼ cups corn kernels (from 2 ears corn)
  • 1 cup chopped pineapple
  • ½ cup chopped tomato
  • ½ cup packed chopped cilantro
  • 2 tablespoons fresh lime juice
  • Salt and pepper
  1. Combine all the ingredients in a large bowl.
  2. Toss to combine. Season with additional salt, pepper, or lime juice as needed.
  3. Serve immediately or store in the refrigerator for up to 2 days.
Gluten free, Parve, Vegan, Vegetarian
Recipe by Katherine Martinelli at