top of page
  • Laura

Quick Corn and Bean Salsa

Here I am again with a recipe that serves as an appetizer, lunch, or a dinner side. I made this so much in high school I have written down, "Laura's version" next to a recipe I had ripped out from a magazine.

These days I love that I can make it with little tomatoes from our container garden outside and that it packs some protein so I don't neglect myself and eat my kids leftover sandwich scraps at lunch. #honestmotherhood

I also love it with the inevitable taco bowl situation that happens almost weekly!

I recently brought it to a friends house with some chips and was so glad I kept these festive napkins around. I'm becoming more and more minimal in what I want to keep in our house but kitchen linens aren't going away any day soon.

This recipe also will serve you well if you've got cans stocked in your pantry!

Here's the Ingredients You'll Need:

  • 1 can corn, drained

  • 1 can black beans, drained

  • 1 cup diced cherry tomatoes

  • 1/2 cup chopped red onion

  • 1 tsp. ground cumin

  • 4 T. lime juice

  • 1 T extra-virgin olive oil

  • 1 tsp. minced garlic

  • 1/2 t. salt, or more to taste

To make the salsa simply all of the ingredients to a bowl and combine. I like to make this a few hours ahead of time so that the flavors can blend and the salsa can chill before serving.



bottom of page