There’s something inexplicably joyous about scooping up a vibrant, chunky salsa with your favorite tortilla chips—it’s like a mini fiesta in every bite. This black bean and corn salsa is my go-to for impromptu gatherings or just when I need a burst of fresh flavors; it’s a dance of colors and textures that never fails to brighten even the dullest day. (Honestly, I sometimes eat it straight from the bowl!)
Steps
- In a large bowl, combine a drained and rinsed can of black beans with a can of sweet corn. If preferred, you can substitute with 1 1/2 cups of fresh or frozen corn.
- Add a drained can of diced tomatoes to the bowl, or opt for 4-5 fresh chopped tomatoes instead. Include half a diced red onion for added flavor.
- Dice a jalapeno, removing the seeds for a milder taste, and add it to the mixture. Squeeze the juice of two small limes over the ingredients.
- Chop half a cup of fresh cilantro and mix it in with the rest. Season with 1/2 teaspoon of garlic powder, and add salt and pepper according to your taste.
- Stir all the ingredients together thoroughly. For the best flavor, refrigerate the salsa for at least 30 minutes before serving.
- The salsa can be kept in the fridge for up to 5 days, allowing the flavors to meld and improve over time.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) sweet corn (or 1 1/2 cups frozen or fresh corn)
- 1 can (15 oz) diced tomatoes, drained (or 4-5 fresh tomatoes, chopped)
- 1/2 red onion, diced
- 1 jalapeno, seeded and diced
- Juice from 2 small limes
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Nutritional Values
Calories: 1290kcal | Carbohydrates: 260g | Protein: 70g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 150mg | Potassium: 4540mg | Fiber: 60g | Sugar: 50g | Vitamin A: 2510IU | Vitamin C: 110mg | Calcium: 350mg | Iron: 20mg
FAQ
- How long can I store Black Bean and Corn Salsa in the refrigerator?
- The salsa can be stored in the fridge for about 3 to 5 days. In fact, the flavors tend to enhance and become more vibrant after a couple of days as they meld together.
- Can I use fresh vegetables instead of canned ones in this salsa?
- Absolutely! You can substitute canned ingredients with fresh ones. For example, use 1 1/2 cups of fresh or frozen corn and 4-5 chopped Roma tomatoes instead of canned versions.
- How can I add more spice to the Black Bean and Corn Salsa?
- To increase the spiciness, you can keep the seeds in the jalapeño, or add ingredients like chipotle peppers in adobo, red pepper flakes, or a pinch of cayenne pepper.
- What are some creative ways to serve Black Bean and Corn Salsa?
- This salsa is versatile and can be enjoyed with tortilla chips, as a topping for grilled meats, in enchiladas, tacos, or even as an addition to salads and quesadillas.
- Is it possible to make a variation of this salsa into a salad?
- Yes, you can turn this salsa into a salad by adding chopped sweet bell peppers and avocado. Remember to add the avocado just before serving to prevent it from browning.
Tips
- For enhanced flavor, prepare the salsa a few hours before serving and let it refrigerate. This allows the ingredients to meld, resulting in a more vibrant and lime-infused taste.
- Customize the heat level by keeping the seeds in the jalapeno or adding chipotle peppers, red pepper flakes, or cayenne pepper for extra spice.
- To achieve a smoky flavor, consider using fire-roasted tomatoes instead of regular diced tomatoes.
- If adding avocado, do so just before serving to prevent it from browning, especially if you are making the salsa in advance.
Equipment
- Large Mixing Bowl: If you don’t have a sufficiently large mixing bowl for combining all the ingredients.
- Citrus Juicer: Handy for efficiently juicing the limes.
- Chef’s Knife or Vegetable Chopper: Useful for chopping onions, jalapenos, and cilantro if you don’t have a good quality knife.
- Can Opener: If you don’t already have one for opening the canned ingredients.
