This is one of my favorite go-to recipes for an appetizer, healthy snack, or even a side dish with Mexican food. When I serve this at parties, I have so many requests for the recipe! It is a flavor profile that both kids and adults enjoy; I recently set it out as a snack after a day at the pool with baked tortilla chips and it was all gone in less than 30 minutes. Keep the three ingredients in your pantry and be ready for anything.
1 15.5 oz can of black beans - drained and rinsed
1 11 oz can of super sweet yellow and white corn - drained and rinsed
1 16 oz bottle of thick and chunky salsa - I use mild
Helpful Hint: Be sure to rinse canned beans to help lower the sodium content. Organic canned beans generally have the lowest sodium count.
Mix the three ingredients in a bowl and serve with chips.
The longest part of this recipe is usually opening the cans!