Black bean and corn salsa is a quick and easy salsa for adding to plant-based recipes. Black bean and corn salsa is easy to make and will be a frequent go to for your favorite recipes. Use this as a base and add other seasonal vegetables to give you delicious salsa variations for all your favorite recipes. This is just one of the many healthy plant-based recipes that can be made quickly and keeps well in the refrigerator.
Variations can include using fresh grilled corn on the cob or try a different kind of bean. Orange peppers, green peppers, white onions, and an assortment of your favorite beans can add a flavorful twist.
First, start with the vinaigrette and let the flavors hang out together to increase the flavor and make sure you are always using fresh herbs and spices. Then, make your salsa
The importance of fresh herbs and spices.
Fresh herbs and spices can make a huge difference in the flavor of dressings, marinades and recipes. Write the purchase date on the spice bottle or package so you have a quick reference to go by and can dispose of older spices. 6 months is usually a good length for most spices and should be replaced. The other option is to keep them in the refrigerator or freezer.
Make the vinaigrette:
Place all the ingredients in a large bowl and whisk until well-combined.
Make the Black Bean Salsa:
Add the black beans, garlic, tomatoes, bell pepper, jalapeño, red onion, and corn to the bowl of dressing and toss until well-coated. Refrigerate for at least 1 hour, then toss again and garnish with cilantro. Serve with tortilla chips, on a salad, or in a tortilla.
Refrigerate leftovers in a covered container for up to 1 week. The vinaigrette can be made up to 2 days in advance and stored an airtight container in the refrigerator. A mason jar works well. Be sure to try the vinaigrette on other cut vegetables or as a salad dressing.
Topping some greens with the Black Bean and Corn Salsa can give you a quick Mexican salad packed with flavor.
Black Bean and Corn Salsa
Ingredients
Vinaigrette:
- 2 tablespoons olive oil
- Finely grated zest of 1 medium lime
- 1 juice lime medium
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- For the Black Bean Salsa:
Black Bean and Corn Salsa:
- 15 oz black beans canned, drained and rinsed
- 3 clove garlic minced
- 2 Roma or plum tomatoes seeded and diced
- 1 orange bell pepper seeded and diced small
- 1/2 jalapeño pepper seeded and minced
- 1/4 red onion small dice
- 1 cup fresh or thawed frozen corn kernels
- Chopped fresh cilantro to taste
Instructions
- Make the vinaigrette: Place all the ingredients in a large bowl and whisk until well-combined.
- Make the Black Bean Salsa: Add the black beans, garlic, tomatoes, bell pepper, jalapeño, red onion, and corn to the bowl of dressing and toss until well-coated. Refrigerate for at least 1 hour, then toss again and garnish with cilantro. Serve with tortilla chips, on a salad, or in a tortilla.
Notes
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