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Bean & Corn Salsa
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2 tablespoons Land O Lakes® Butter

1 medium (1 cup) red onion, finely chopped

1 large (1 cup) tomato, finely chopped

1 medium ear (1 cup) fresh corn,   husk removed, cleaned, kernels cut off cob

1 (15-ounce) can pinto beans, drained, rinsed

1 (4-ounce) package feta cheese, crumbled

1 tablespoon lemon juice

1/4 cup chopped fresh cilantro leaves

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

 *Substitute frozen whole kernel corn, thawed.

How to make

  1. STEP 1

    Melt butter in 12-inch nonstick skillet over medium heat. Add onion, chili powder, cumin, garlic salt and ground red pepper; cook, stirring occasionally, 4-5 minutes or until tender. Add tomato and corn; continue cooking 3-5 minutes or until heated through. Remove from heat.

  2. STEP 2

    Place cooked vegetable mixture into bowl. Add all remaining ingredients; mix well.

  3. STEP 3

    Refrigerate at least 2 hours before serving. Store refrigerated.

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