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corn tomato salsa

Rotel Black Bean and Corn Salsa

Meghan
Rotel Black Bean and Corn Salsa has black beans, corn, Rotel tomatoes, fresh cilantro and a perfect blend of spices for quick homemade salsa. Omit the beans for the most delicious corn and tomato salsa you've ever had!
5 from 9 votes
Prep Time 10 mins
Total Time 10 mins
Course Snack
Cuisine Mexican
Servings 8

Ingredients
  

  • 1 can black beans (rinsed and drained, optional)
  • 1 can Rotel tomatoes (mild or regular)
  • 1 can white shoepeg corn (drained)
  • 3 tbsp lime juice (~1-2 limes)
  • 1 tbsp olive oil (optional)
  • 1/2 red onion (finely chopped)
  • 1 tbsp or more to taste fresh cilantro, chopped
  • 1 tbsp cumin
  • dash of 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.

Notes

I think it's important to use fresh limes and cilantro for the most fresh-tasting salsa, although we've made it using jarred lime juice and dried cilantro, and it's still good. I add a LOT more cilantro than the recipe calls for because, in my opinion, you can never have too much cilantro!
Source: Adapted from a recipe given to my mom by a friend
You're Gonna Bake It After All
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Keyword appetizer, mexican, salsa