This corn and bean-based southwestern salsa is the perfect thing to bring to a cookout! It’s a crowd pleaser that’s quick to throw together and most of the ingredients already live in your pantry.
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Serve it with tortilla chips and you’ve just thrown together the appetizer or side dish! I’ve been known to eat it by the forkful and call it lunch; it’s that good.
- 2 cans black beans, rinsed and drained
- 2 cups frozen corn
- 8 green onions, sliced
- 2/3 cup salsa or Rotel
- 2 tsp lime juice
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- cayenne pepper, to taste
- Combine all ingredients
- Cover and refrigerate overnight, or at least a few hours.
Beyond being a dip, you can also serve this southwestern salsa over your favorite tacos or salad to mix things up!
Can it get much more simple?? I love recipes that taste better if you make them the day before!