Black bean corn salsa how to#
Looking for some more ideas on how to eat this salsa? Recipe pairings for Black Bean and Corn Salsa Let’s just say that it’s hearty enough to keep you satisfied while you sip on that Frozen Margarita or White Sangria (wink wink). I’ve been eating it as a side dish for lunch this past week, but it’s also a great snack and appetizer for parties! How easy is that?! Told you it was the easiest recipe ever invented. Plus, I absolutely love how colorful it is! How to make Black Bean and Corn SalsaĪre you ready for the easiest recipe ever?Īdd corn, black beans, diced tomatoes, diced red onions, diced jalapenos, chopped cilantro, lime juice, olive oil, honey, ground cumin, salt and pepper to a large mixing bowl.
The dressing really helps the canned corn and black beans pop while providing some lightly sweet and acidic notes that makes this salsa the best! To keep this salsa tasting fresh and bright, everything is mixed with a simple and flavorful dressing made from cilantro, olive oil, honey, lime juice, cumin and salt and pepper. But don’t worry – it doesn’t taste bland or canned at all!
To keep the cook time to a minimum, this recipe uses canned corn and canned black beans. Gimme a bowl of salsa and I am one happy gal! My latest obsession has been this Black Bean and Corn Salsa served with thick-cut tortilla chips. It also goes great as a topping for tacos, burritos or salads.An easy, bright and fresh Black Bean and Corn Salsa recipe that takes only 15 minutes to make! It’s the perfect appetizer for that upcoming party and makes a great side dish. I love serving this salsa as an appetizer or snack with my homemade tortilla chips.
What to serve with Avocado Black Bean Corn Salsa When ready to serve add in cubed avocado and toss gently making sure not to mash avocado. Cover and place in the refrigerator for at least 30 minutes or preferably overnight. To make this Black Bean Salsa simply add all of the ingredients to a medium bowl except for the avocado. Corn (I use frozen off season but fresh corn is amazing in this! Just make sure to thaw and drain corn if using frozen.).Add the black beans, corn, lime juice, garlic, and seasonings. Dice the red bell pepper, green bell pepper, jalapeno, and green onions. Just wait to add the avocado until you are ready to serve the salsa. While the prep work will take a bit, slicing and dicing is the only thing keeping you from the perfect summertime snack Prep the veggies. I like to let it sit for at least 30 minutes or overnight! I love making this the day before. I find the longer this salsa sits in the refrigerator the better it tastes! This helps the flavors to develop. Once all of my ingredients are prepped I toss everything together in one large bowl. I also add in jalapeños and red onion for a little spice. It is the perfect side dish to bring to potlucks, barbecues or parties! It’s dressed with fresh squeezed lime juice and extra virgin olive oil. This salsa is fresh and healthy with a mixture of avocado, tomatoes, black beans, red bell pepper and corn. This Avocado Corn and Black Bean Salsa takes less than 10 minutes to make and only requires a few ingredients! Looking for a quick and easy appetizer or side dish? I’ve got you covered. Here are other Mexican Inspired Recipes to try!.What to serve with Avocado Black Bean Corn Salsa.
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