Black Bean and Corn Salsa Recipe
Try this easy and flavorful Black Bean and Corn Salsa at your next cookout to serve with chips or as a condiment over grilled chicken or barbecue.
Anytime is the perfect time for making salsas like Tomatillo Salsa, fruity Strawberry Salsa or this totally satisfying and hearty Black Bean and Corn Salsa. This Black Bean and Corn salsa is easy to make and even easier to devour. It’s such a tasty, colorful and healthy salsa to add to add to the table.
I always enjoy black beans and corn together, and the combination of hearty black beans, sweet corn, and diced tomatoes in this salsa combine with a cast of other flavor packed ingredients to create the perfect salsa to serve as an appetizer or alongside grilled chicken, ribs or pork. Or, better yet, try it atop a baked potato, green salad, or wrapped in a soft tortilla as a meal! What an easy meal that would be, especially for packing to take along in a lunch box. It’s an easy dish to pack and take along for so many occasions.
Plus, what makes this Black Bean and Corn Salsa recipe even better is that most of the ingredients can be kept stocked year round and ready to make at the drop of a hat. If guests show up unexpectedly, this salsa can be but together quickly for a healthy and tasty bite that they’ll all enjoy. If you’re planning for a get together, make this salsa ahead of time and keep refrigerated until ready to serve for that next tailgate party, picnic, or cookout.
As I said before, this recipe is so easy. There’s minimal chopping involved, and all ingredients are just mixed together in a bowl and refrigerated until ready to serve. I do so much enjoy quick recipes like this one that don’t involve an oven or stove, don’t you?
I think you’ll enjoy this tasty and healthy salsa at your next gathering.
- 1 can (14½ ounces) diced tomatoes, well drained
- 1 can (8¾ ounces) whole kernel corn, well drained
- 1 cup canned black beans, drained and rinsed
- 2 tablespoons chopped red onion
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon chile pepper
- ¼ teaspoon salt
- optional: 1 tablespoon chopped fresh cilantro
- Mix all ingredients in medium bowl. Cover.
- Refrigerate at least 30 minutes or until ready to serve. Serve with tortilla chips.