This Black Bean and Corn Salsais full of vibrant colors. It goes great for any summer party, an event that you may be hosting, or at your next taco night!
Black Bean and Corn Salsa is one of my favorite dips. We love serving it in the summertime when corn is at its freshness.
How to make black bean and corn salsa?
Making black bean and corn salsa is so simple to make. Dice tomatoes, onions, avocado, sweet peppers, jalapeños, drain and rinse black beans.
For the dressing add lime juice, oil and diced cilantro.
The great thing about the corn and bean salsa is that it’s wildly versatile; you can skip or replace any ingredients to your own liking. For the dressing, I like to add Italian dressing to replace the lime juice. It really depends on your cravings.
For extra flavor, we give corn a bit more grilling color on the outside. You can do this to tomatoes and peppers as well. It gives salsa that smoky feel.
How long does black bean and corn salsa last?
As long as it’s kept refrigerated and kept in a sealed container, the black bean salsa will stay fresh for at least 24 hours.
Tip: If you can delay the avocado until right before serving, this would lengthen the freshness of the salsa.
Other Mexican Recipes to Try
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- 1 bell pepper, (orange or red)
- 2 avocados
- 1 cup cherry tomatoes
- 2 corn on the cobs, boiled or grilled
- 16 oz can black beans, drained and rinsed
- 1 jalapeno pepper, seeds removed
- 1 red onion
- 2 garlic cloves, pressed
- 1/4 bunch cilantro
- 1/3 cup olive oil
- 1/4 cup lime juice
- 1 tsp salt adjust to taste
- 1/2 tsp pepper adjust to taste
- Gather all the ingredients.
- Dice all the veggies into similar-sized pieces and cut the cherry tomatoes into halves. Remove the corn from the cob by slicing it off with a sharp knife. Place ingredients in a large mixing bowl.
- Drizzle the ingredients with oil and lime juice. Add in the chopped cilantro and pressed garlic. Toss to combine. Enjoy!