Spicy black bean salsa by Rotel is an easy black bean and corn salsa recipe that includes just seven ingredients combined and refrigerated. The recipe is ideal when served with burritos, tacos or tortilla chips.
Drain and rinse 1 15-ounce can of ranch-style black beans, and drain 1 10-ounce can of diced tomatoes and green chilies. Place these ingredients in a medium bowl along with 1/4 cup each of finely chopped cilantro and red onion. Also add 1/2 cup frozen or canned whole corn kernels, 1 tablespoon lime juice and 1/4 teaspoon ground cumin. Mix all ingredients until combined, and place the bowl in the refrigerator for 30 minutes to let the flavors blend. This recipe makes 12 servings of 1/4 cup each. Each serving has approximately 32 calories.
Feel free to adjust the recipe to your tastes, such as by increasing the corn ratio, omitting the cilantro or adding more lime. Place it on top of cheese quesadillas, or eat it as a refreshing side dish with chicken or beef. For a flavor variation, add some minced garlic or diced jalapeño peppers, or try substituting black beans with black-eyed peas. You can also try tossing in some olive oil, salt and pepper for extra flavor.