PP Corn and Black Bean Salsa

Chef:  Del Sroufe
Makes:  6-8 Servings
Prep Time:  20 Minutes


  • 2 (15 oz) cans black beans, rinsed and drained, or 3 c cooked black beans
  • 1 (12 os) bag frozen corn, thawed, or 2 c fresh corn
  • 2 roasted red bell peppers, diced (*see Tip)
  • 1 large tomato, diced
  • 1 small red onion, diced
  • 1 jalepeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • ½ c chopped fresh cilantro
  • Grated zest of 1 lime
  • Juice of 2 limes
  • 2 t ground cumin
  • Sea salt, to taste


  1. Combine all the ingredients in a large bowl and mix well.  
  2. Store in an airtight container in the refrigerator for up to 4 days.

Chef Del Sroufe teaches cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum.  Sroufe is the author of The China Study: Quick & Easy Cookbook, The China Study Family Cookbook, Better Than Vegan, and Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives. Learn more at www.chefdelsroufe.com.

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