Corn & Bean Salsa (Top 8 & Gluten Free)


I LOVE Mexican food, salsas, and tortilla chips.  If I have a choice between Panera & Chipotle, I always choose Chipotle!  I’m always excited to find new salsa recipes, and when my friend made this recently for a party, I was hooked!  She sent me the original recipe (found HERE), but she simplified it a bit and took out the added sugar.  I’ve made it three times now, and I thought this was the perfect recipe to share now that Spring and cookouts are underway.

Allergy-Friendly Bean & Corn Salsa~Top 8 & Gluten Free)~from Mom Vs. Food Allergy

Corn & Bean Salsa (Top 8 & Gluten Free)
Recipe type: Corn & Bean Salsa
Prep time: 
Total time: 
Serves: 6-8
  • 1 15 oz can black beans
  • 1 15 oz can white northern beans
  • 3 ears corn (or 1½ cups canned corn, drained)
  • ½ cup fresh cilantro, finely chopped
  • 1 large (or 2 small) red bell peppers, finely chopped
  • ½ cup Extra Virgin Olive Oil (or vegetable oil)
  • juice from 3 limes
  • 1 tsp salt
  • ½ tsp cumin
  • ½ tsp garlic powder
  1. In a large bowl, add the ingredients:
  2. Drain & rinse both cans of beans (& corn if using canned corn)
  3. Add corn cut off of the cob
  4. Wash & chop the cilantro, add to bowl
  5. Wash & cut the red pepper, add it to bowl
  6. In a separate small bowl combine the oil, lime juice and salt & spices. Mix well.
  7. Add dressing to the bean & corn mixture and stir well.
  8. Chill before serving (optional)
  9. Serve with gluten-free tortilla chips

This recipe is great to take to a cookout or just to have on hand for muting with tortilla chips. It would be delicious topped on grilled chicken or used as a salad topper, too!  Oh, and don’t forget about adding it to tacos!


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