Corn, Black Bean, and Tomato Salsa

Corn, Black Bean, and Tomato Salsa

Love this with corn chips and avocado!


  • 2 cobs of fresh corn kernels (you can sub 1 cup frozen)
  • 1 15 oz. can black bean, drained and rinsed
  • 1 red bell pepper, diced
  • 20 cherry tomatoes, halved or quartered
  • 2 Tbs. chopped fresh cilantro
  • 2 Tbs. balsamic vinegar
  • 2 tsp. olive oil
  • salt to taste


  1. Cook corn and then submerse in cold water to stop cooking process. Cut kernels from cob.
  2. Combine corn and all remaining ingredients in a medium bowl. Chill for 1 hour to allow the flavors to blend.
  3. Serve with corn chips, flour tortillas, or alone as a side dish.

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