Rotel Black Bean and Corn Salsa
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!
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
bakeitafterall.com
