We love this black bean and corn salsa. It has all the beautiful colors and incredible flavors, it is just too good to resist. Now we’ve made it low sodium!
If you have never made salsa before, you will be so surprised at how easy it is to make homemade salsa. For this recipe, all you need to do is to mix five ingredients in a bowl and refrigerate for 2 hours! Its so easy!
This salsa is gluten-free, vegan, dairy free, diabetes friendly and can easily be made ahead for your next party. We have even more recipes that feature either corn or black beans and all you need to do is to check out our recipe database and search for corn or black beans.
Here are a few of our most popular recipes featuring corn:
- black bean and corn quesadilla
- easy edamame salad
- margarita chicken mason jar salad
- Mexican street corn salad
If you are looking for other recipes similar to Black Bean and Corn Salsa, you may want to try cowboy caviar which also has corn and black beans in it and is served as an appetizer with chips.
And for other tasty recipes using black beans, here are some of our favorites:
Low-Sodium Black Bean Salsa
Ingredients
- 1 can black beans drained and rinsed
- 1 container pico de gallo
- 1 can corn drained and rinse
- 1 lime juiced
- 2 tbsp cilantro chopped
Instructions
- All ingredients in a bowl. Let sit in fridge for 2 hours until cold, serve with tortilla chips.
Nutrition
Please note:
Nutrition info is an estimate and may contain errors.
-recipe reviewed and updated March 2020
Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.
