Gluten Free Corn & Black Bean Salsa
- 15 oz. can black beans
- 15 oz. can whole kernel corn
- 2 (8 oz.) cans Rotel tomatoes
- 1 cup red onion, diced
- 1/2 cup chopped cilantro
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. pepper
- Drain black beans, corn, and 1 can of Rotel tomatoes.
- Mix all of the ingredients together.
- Refrigerate and enjoy!
My husband and I are big fans of salsa. It’s one of those versatile toppings that pairs well with a lot of different food. We like to eat salsa on our scrambled eggs, on baked potatoes, with chicken breast, with corn tortilla chips, and with plantain chips. (This is just the start of the list, tbh.) Have you ever had salsa with salted plantain chips? 10/10 would recommend.
I like to keep this homemade salsa on hand during the week because it makes for an easy and tasty side at lunch. This week, I’m pairing it with roast sweet potato & a fried egg and/or chicken breast. It also tastes good with scrambled eggs on a corn tortilla.
There are probably over a million different variations of corn & black bean salsa out there in the world. In fact, I’d guess that most of them are hardly distinguishable from one another. When I searched ‘corn & black bean salsa’ on Google, 23 million results popped up. There’s nothing special that distinguishes this recipe from the others. It’s simple, it’s easy, it’s delicious. Just as a salsa recipe should be.
So grab a bag of tortilla chips and give it a try!