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Corn & Black Bean Salsa with Homemade Tortilla Chips

Course: Snack
Author: Jenn


  • SALSA:
  • 2 14-oz cans black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 14.5-oz can petite diced tomatoes, undrained
  • 2-3 to matoes chopped
  • 1 yellow onion diced small
  • 1 jalapeƱo pepper minced
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1-2 to matillos
  • 1 bunch cilantro chopped
  • juice from 1/2 a lime
  • 1-1/2 Tbsp. cumin
  • 1 Tbsp. olive oil
  • 1 Tbsp. white vinegar
  • 1/2 tsp. salt more if needed
  • 1/4 tsp. black pepper
  • Six 6-inch white corn tortillas
  • Cooking spray or olive oil
  • salt


  • Combine ingredients beans through cilantro, stir together.
  • Mix up lime juice, cumin, oil, vinegar, salt and pepper in a small bowl and pour over chopped vegetables. Stir to combine. Let chill in refrigerator and then serve with chips.
  • Chips: Preheat oven to 350 degrees F. Lightly spray both sides of each tortilla with cooking spray (or brush lightly with olive oil). Sprinkle both sides with salt.
  • Using pizza cutter or large knife, cut each tortilla into six pieces. Place on a parchment lined baking sheet and bake for 12-15 minutes (sometime even a bit longer, until the chips are nice and crispy). Makes 36 chips - can double or triple the recipe, just use another baking sheet so tortillas don't touch while baking.