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Today is Labor day, which also means it is the official end of summer. To celebrate the end of lazy summer days and outside barbecues, I made this black bean corn salsa. This salsa is very quick and easy to prepare, nothing needs to be cooked and only six ingredients are needed to make it. Since all of the ingredients are both gluten-free and vegan, everyone will love this appetizer. Serve this salsa with your favorite chips for the perfect potluck appetizer to mark the end of summer.
I used canned black beans and canned corn that I drained and poured them into a large bowl. Canned rotel is also used for the salsa, although if you would rather you can substitute fresh diced tomatoes instead. A diced red onion, chopped fresh cilantro and ground cumin to season it are also added. Putting all of the ingredients together takes less than 10 minutes. And all you have to do is cover and refrigerate the salsa until you are ready to serve it.
Black Bean Corn Salsa
Ingredients
- 1 ( 15 oz.) can black beans, drained
- 1 ( 15 oz.) can corn, drained
- 1 tablespoon chopped cilantro
- 1 small red onion, diced
- 1 ( 14 oz.) can rotel
- 1/2 teaspoon ground cumin
Instructions
- Mix all ingredients together in a large bowl. Cover and refrigerate until ready to serve.