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Black Bean Fiesta Salsa

Black Bean Fiesta Salsa
  • Duration
  • Prep Time
  • 2 ServingsServings


  • 2 15 .5-ounce cans black beans, drained and rinsed
  • 1 cup frozen corn, rinsed under warm water and thawed
  • ½ pound jicama, peeled and diced? (two 8-ounce cans of water chestnuts rinsed and diced may be substituted for jicama)
  • 1 sweet red pepper, remove seeds and dice
  • 5 whole green onions, cleaned and chopped
  • 2 fresh tomatoes, diced
  • 2 teaspoons minced garlic (refrigerated or fresh)
  • ½ or whole bunch fresh cilantro, finely chopped
  • Dressing:
  • ½ cup lemon juice (fresh or bottled)
  • 1/4 cup lime juice (fresh or bottled)
  • 1/2 cup sugar or Splendau20281 teaspoon salt
  • 3 tablespoons olive oil



1 Combine vegetables, garlic and cilantro in 2-quart covered bowl.
2 Measure dressing ingredients into a pint jar. Cover jar tightly, shake until sugar is dissolved. Pour dressing over vegetables and stir thoroughly.
3 Marinate in refrigerator overnight or at least 2 hours to blend flavors.
4  4. Use a slotted spoon to move vegetables to serving bowl to reduce amount of dressing. Serve, with slotted spoon, as a condiment with chips, tacos, fajitas or as a salad.
5 Salsa may be refrigerated up to

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