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.

SOUTHWESTERN SALSA

INGREDIENTS:

• 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

STEPS:

1. Combine all ingredients
2. 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!