If you’re looking for an easy and tasty dish to bring to a backyard BBQ or to serve up to your own guests this summer, this Black Bean and Corn Salsa recipe is it.
It’s an explosion of flavors and color, plus Black Bean Salsa is always a crowd-pleaser.
Get ready for your friends and family to start asking you to bring this yummy dip to that next get-together. (And you might want to bring a double batch because it goes fast!)
My family and I have a slight obsession with salsa. When I say slight obsession, I mean there is always some type of salsa in our refrigerator and a bag of tortilla chips in the pantry.
Given the fact that I’m a Texan (and Todd is a Washingtonian) I’m thinking I’m probably the one who brought this upon my family. You’re welcome, family.
I’ve been making some form of this Black Bean and Corn Salsa for years, changing it up just about every time I make it. I used to call this Cowboy Caviar until I did some research and realized that it’s only Cowboy Caviar if it has black-eyed peas in it. Even though black-eyed peas bring good luck (but only once a year), I’m just not a fan.
So, Black Bean Salsa it is!
TIPS FOR MAKING THE BEST BLACK BEAN AND CORN SALSA
Tips for Making the Best Black Bean and Corn Salsa
- I recommend using frozen corn (thawed) rather than canned corn. It adds a little crunch and the color is brighter, making the salsa look more inviting.
- This recipe does not include tomatoes, but you can definitely add them. (Some would argue it’s not salsa without tomatoes!) I choose to leave them out because I like to make a huge batch and we eat on it for days. Sometimes the tomatoes can get mushy, which ruins the whole batch.
- I’ve made this with and without fresh garlic and without a doubt, the fresh garlic gives it a flavor boost that is oh so good.
- Jalapenos are another ingredient that sends this salsa over the top. You control the heat by how many seeds you choose to let in.
- I choose to leave the vinegar out that many recipes call for. Why? Because I’ve found it tends to take the crunch out of the vegetables and they can become a bit soggy. I use olive oil and it works.
- For the most flavor power, you’ll want to make this at least a few hours before serving.
- We’ve recently started eating this Black Bean Salsa with Hint of Lime Chips and oh my goodness it’s good.
Items You Made Need…
This recipe requires quite a bit of chopping, so a great Chef”s Knife will make all the difference in how easy this comes together. When we sold our house, our realtor gave us a really nice Chef’s Knife. It was a game-changer in the kitchen.
Black Bean and Corn Salsa Recipe
This Black Bean and Corn Salsa recipe is full of fresh ingredients. You can dip chips in it or serve it on top of tacos, burritos, rice bowls, you name it. Whip up a big batch and take it to work with you for a quick snack.
This recipe is both vegan and gluten-free.
- 3 bell peppers, diced, I like to use 1 red, 1 green and 1 orange for color
- 1 jalapeno, diced
- 1/2 red onion, diced
- 1 can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 2 garlic cloves, finely diced
- 1 cup cilantro, roughly chopped
- 1 lime, juiced
- 1 tbsp olive oil
- 1 tsp Chili Powder
- 1 tsp salt
- Dice the bell peppers, red onion, cilantro, jalapeno, and garlic. Put in a medium-sized bowl.
- Add the rinsed and drained black beans to the bowl.
- Add the thawed corn to the bowl.
- Add the chili powder, salt, olive oil and juice from one lime.
- Stir well, until all of the ingredients are mixed.
- Cover and put in refrigerator for a few hours so the flavors can blend.
Julie Bonner is one-half of the TREKKN team. She specializes in helping you whip up delicious meals in your tiny RV kitchen, as well as RV organization tips and helping fellow RVers make their RV feel like home. Her favorite RVing spot is in Banff National Park in Canada where yes, the water really is that blue and the people really are that nice.