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Corn and Black Bean Salsa

This is one of our favorite go-to recipes for an appetizer, healthy snack, or even a side dish with Mexican food. Pair it with your favorite chips for a flavor packed dip.

When I serve this at parties, I have so many requests for the recipe!  It is a flavor profile that both kids and adults enjoy; I recently set it out as a snack after a day at the pool with baked tortilla chips and it was all gone in less than 30 minutes.  Keep the three ingredients in your pantry and be ready for anything.


1  15.5 oz can of black beans - drained and rinsed
1  11 oz can of super sweet yellow and white corn - drained and rinsed
1  16 oz bottle of thick and chunky salsa - I use mild

Helpful Hint: Be sure to rinse canned beans to help lower the sodium content.  Organic canned beans generally have the lowest sodium count.


Mix the three ingredients in a bowl and serve with chips. 

The longest part of this recipe is usually opening the cans!


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