Salsa and chips = party at our house. But, when it’s corn and black bean salsa, can it be a meal too?
I mean this “appetizer” has all the right stuff: protein, vegetables/fruits and grains. Add a little avocado and boost the nutrition, not to mention the taste, even more. Plus, it comes together in a tangy base that is infused with lime juice, red wine vinegar and fresh cilantro. It’s hard to stop at just a few bites.
Yes indeed, it is an awesome and healthy appetizer. But, around here I say, go ahead, grab some chips (or sweet potato chips) and call it a dinner party!
Love the scoops! They make it easy to dig down and get a little juice from the corn and black bean salsa.
Follow along and make this easy recipe for your Cinco de Mayo or every day celebration:
I love fresh sweet corn off the cob. Check out this post on how to microwave corn in the husk in just a few minutes. One large corn cob should be enough for about 1 cup.
Drain and rinse the black beans. (Of course, you can use dried beans too.)
Dice 2-3 roma tomatoes, for about 1 cup.
Finely dice half a red onion.
Snip the cilantro. I love cilantro and always add a little extra. 🙂
Add everything to a bowl, along with lime juice and red wine vinegar. Mix to combine and then let the mixture rest in the refrigerator for about 15 minutes.
Then, let the party begin!
Other ideas to enjoy this salsa:
- Over cooked fish or chicken for a southwestern flare.
- With some fresh diced avocado.
- As a filling in a taco.
- 1 cup corn kernels (about 1 large corn cob)
- 1 cup plum tomato, diced (about 2 medium)
- ½ cup red onion, diced (about half of an onion)
- 1½ cup black beans, drained and rinsed (15 ounce can)
- 1 Tablespoon lime juice
- 1 teaspoon red wine vinegar
- ¼ cup cilantro, chopped
- Tortilla chips
- Prepare the ingredients as indicated and then add everything to a large bowl.
- Stir to combine and then let rest for about 15 minutes so that the flavors meld together.
- Serve with tortilla chips.
If you think others will like this recipe too, why not share it?