This Rotel Black Bean and Corn Salsa is made in just minutes with both canned and fresh ingredients. It is a great appetizer served with tortilla chips or a topping to your favorite Mexican or Tex-Mex meals.
This salsa recipe has in our family for many years and is popular at summer holiday parties and BBQs.
I only like black beans in certain contexts, so I started leaving the black beans out of this salsa and even posted it as Rotel Tomato and Corn Salsa.
Many people in the family prefer it with the black beans, so I started making a batch of each to satisfy everyone's preference.
We like to serve the salsa with tortilla chips, preferably Tostito's Scoops.
You can also use it in place of salsa for your favorite tacos, quesadillas, or fajitas!
LOVE BLACK BEANS? Try my Adobo Black Bean and Corn Salsa that I made for my BBQ Chicken Salad and this Black Bean Soup!
Gluten Free Option
This recipe is naturally gluten free.
Looking for More Salsa Recipes?
Check out my favorite salsa recipes:
Adobo Black Bean and Corn Salsa
Fresh Homemade Salsa
Restaurant Style Salsa
Mango Salsa
And you might enjoy my Salsa Recipe Showdown where the Rotel and Corn Salsa goes head to head with 2 other recipes!
📖 Recipe
Rotel Black Bean and Corn Salsa
Ingredients
- 1 can black beans (rinsed and drained)
- 1 can Rotel tomatoes (mild or regular)
- 1 can white shoepeg corn (drained)
- 3 tablespoon lime juice (~1-2 limes)
- 1 tablespoon olive oil
- ½ red onion (finely chopped)
- 1 tablespoon or more to taste fresh cilantro (chopped)
- 1 tablespoon cumin
- 1 dash garlic salt (or to taste)
Instructions
- Mix all ingredients and chill, preferably overnight. It takes time for the flavors to blend.
- Serve with tortilla chips, preferably Tostito's Scoops. This can also be used in place of salsa for any other dish, such as tacos, quesadillas, fajitas, etc.
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