Corn + Bean Salsa

  • 1 can corn  
  • 1 cup organic black beans (soaked, cooked and drained)
  • 1 cup organic dark red kidney beans (soaked, cooked and drained)
  • 3 plum tomatoes
  • 1/2 red onion
  • 1 jalapeno
  • 12-15 sprigs cilantro (approx. 1/2 cup chopped)
  • juice of 2 limes (approx. 1/4 cup total)
  • 1 teaspoon salt


  1. Combine corn and beans in a mixing bowl.
  2. Finely chop tomatoes, onion, jalapeno and cilantro.
  3. Mix together in mixing bowl with the corn and beans.
  4. Add lime juice and salt.
  5. Combine well adding more salt and lime to taste/as needed.
  6. Serve immediately. Store leftovers in airtight container in refrigerator.

 Recipe adapted from: Mexican Please.

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