Black bean and corn salsa make a super versatile and yummy side dish. It is filled with many fresh and tasty ingredients, wonderful flavors, and rich textures. You can either serve it as a dip for tortilla chips or as a topping for meats or fish.
It is very easy to make and comes together in no time. And it is great because you can make it ahead of time (the longer it sits, the better it gets!).
If you follow our guide and tips, you can be sure of making the best black bean and corn salsa ever.
How to make black bean and corn salsa in four easy steps:
Black bean and corn salsa are pretty much the same. The only difference is that the salsa will need you to chop the ingredients more finely.
First step: Prepare the corn kernels
The first thing to do is to use boiling salted water to cook the corn. It only takes few minutes. Put your cooked corns in refreshing water to stop the cooking process. After that, use a knife to sort the kernels of the cobs.
(You can also cut the kernels of the cobs and toast them in a pan for three to four minutes)
Second step: Prepare the black beans
Rinse and drain the black beans.
Third step: Stir together with the other ingredients
First, chop the other ingredients (red pepper, red onion, jalapeno and cilantro leaves). Then, use a mixing bowl to stir them all together except for the avocado.
Cover it and put it in the refrigerator until it is time to be served.
Add avocado and serve
Dice the avocado and add it right before serving to keep it from turning brown.
Is black bean and corn salsa vegetarian?
Yes, this recipe is naturally vegan and gluten free. It is also very nutritious considering all the proteins beans contain and avocado’s healthy fat.
What I love about black bean and corn salsa:
Black bean and corn salsa is such an easy recipe that you can prepare in ten minutes without having to spend much time in the kitchen. The ingredients are available, the tools are basic, and it can be made in advance and refrigerated.
Not only it bursts with flavors and textures, but is also light and super healthy since it is loaded with vitamins, fibers and proteins.
Can you make black bean corn salsa ahead of time?
Actually, we advise you to make black bean and corn salsa a day in advance. The only problem you might face is the avocado turning brown, which is not very appetizing.
For that, as we mentioned in the steps, you might want to save the avocadoes until the end and only add them once your salsa is all mixed up and ready to be served.
How long does black bean and corn salsa last?
Black bean and corn salsa can last up to a week if it is stored in an airtight container and put in the fridge.
You will know that you will need to get rid of it once the avocados start turning brown. It means they are oxidizing which makes the salsa no longer good to eat.
Tips for making black bean and corn salsa:
- About beans: It is healthier to use a ‘no salt added’ black beans. If you can’t find them in the market, make sure you rinse and drain your beans very well.
- About cilantro: You can replace cilantro with another culinary herb if you are not very fond of it. Parsley is a good one even though they do not taste the same. It will also add a popping green color to your salsa.
- About corn: Speaking of color, if you’re looking for a little contrast in your salad, grill the corn. It is also better to use fresh corn instead of frozen one. Fresh ingredients are always better.
- If you are a spicy food addict, add Thai Chili in addition of the jalapeno.
Black bean and corn salsa serving suggestions:
This black bean and corn salsa recipe combine vitamins, flavors, and textures, and can be served in so many delicious ways.
You can either eat it as a light salad at your next backyard barbecue or serve it as a side dish with fish, grilled meat or chicken. You can also use it as stuffing for fajitas, burritos or tacos. And our favorite serving suggestion is definitely to make a big batch of dip and serve it as an appetizer to accompany your stash of tortilla chips.
Tools used to make this black bean and corn salsa recipe:
The tools required to make this recipe are basic ones. You will need a knife, a cutting board, a mixing bowl, a spatula and lime squeezer (And an airtight container to store it).
Black bean and corn salsa make a super
versatile and yummy side dish. It is filled with many fresh and tasty
ingredients, wonderful flavors, and rich textures. You can either serve it as a
dip for tortilla chips or as a topping for meats or fish.
- 2 cans of black beans
- 1 ½ cups of corn kernels
- ¼ cup of red onion
- 1 red pepper
- 1 avocado
- 1 jalapeno
- 1/3 cup of cilantro leaves
- 1/3 cup of olive oil
- ¼ cup of lime juice
- 2 teaspoons of honey
- 1 teaspoon of chilli powder
- 1 teaspoon of cumin
- Salt and pepper
Prepare the corn kernels
Prepare the black beans
Stir together with the other ingredients
Add avocado and serve
Summertime equals salsa time. And if you read everything above, you surely realise that this recipe is really great; simple, but very delicious.
And don’t forget, never get rid of the leftovers, an airtight container put in the refrigerator can make it last up to a week.