Bean, Corn, and Tomato Salsa

This warm salsa is easy to make and versatile. Scoop it in taco shells, roll it into burritos, or serve it as a dip with tortilla chips.

Serves: 16Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 16


  • 1 Tbsp. olive oil
  • ¼ cup diced onion
  • 1 can (15 oz.) kidney beans, drained and rinsed
  • 1 cup corn kernels
  • 1 can (10 oz.) diced tomatoes with green chilies
  • 1 Tbsp. chili powder
  • ½ tsp. ground cumin
  • ⅛ tsp. cayenne pepper


  • In large saucepan over medium heat, heat olive oil. Add onion; cook and stir until crisp-tender, about 3–4 minutes. Add remaining ingredients and stir well. Bring to a simmer, reduce heat to medium-low, and cook for 5 minutes, until most of liquid has evaporated. Serve warm.