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+ servings

Black Bean and Corn Salsa

Servings 5


Salsa1 cup of diced red, yellow, or orange bell pepper (just to add color)

  • 1 cup of diced green bell pepper
  • 1 cup of diced spanish onion
  • 1 cup of fine diced celery
  • 1 cup of frozen corn it will thaw once mixed
  • 2 cups of prepared lentils
  • 1 large can of black beans drain and rinse

Liquid3/4 cup of apple cider vinegar

  • 1/4 cup of granulated sugar
  • 1/2 cup of olive oil
  • 1 tbsp of water


SalsaMix all of the prepared salsa ingredients into a large bowl.

    LiquidThoroughly whisk all of the liquid ingredients into a saucepan.

    • Over moderate heat, bring the liquid to a boil for 30 seconds.
    • Remove the liquid from the heat and let it sit out to cool down to room temp.
    • Once the liquid has cooled to room temp, poor it over the salsa mixture and stir thoroughly to combine.
    • Keep refrigerated. If properly sealed, this salsa will stay good in the fridge for 2-3 weeks!


    Best to make day before to let the flavors set.