Facebook0Pin0Reddit0Email0Print0 Transform canned beans into Black Bean Salsa, an easy recipe guaranteed to please.It’s fresh, colorful, and delicious, and it might just be your new favorite party recipe.When I first began dabbling in the world of the culinary arts, I found a recipe for black bean salsa on a can of Bush’s brand canned beans.

Over the years the recipe has evolved, but Black Bean Salsa and I continue to feed people at all the parties that matter.It’s super easy to make, everyone loves it, and now this cherished recipe can be yours, too.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsBlack Bean Salsa RecipeRecipe ingredients Ingredient notes Black beans: 1 ½ cups cooked beans can be substituted for the 1 can (that’s about ½ cup dried beans before cooking).

You can use any type of canned or cooked bean instead of black.Corn: 12 ounces (1 ½ cups) frozen corn, thawed, may be substituted for the canned corn.To substitute fresh corn, bring a medium pot of water and 1 tablespoon salt to a boil over high heat.Add 2-3 ears of corn and boil for 3 to 5 minutes.

Submerge ears in a large bowl of ice water.When the corn is cool enough to handle, cut it off the cob.Bell pepper: Substitute any color of pepper you prefer.Onion: Red, white, yellow, green, sweet, or even shallots will do; dice and stir in whatever you have on hand.Cilantro: If you or someone you are feeding has an aversion

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