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If you’d prefer, you could also use vine-ripened tomatoes, cherry, or grape tomatoes! Otherwise, the added liquid from the tomato’s interior will make your salsa soupy. Tomatoes | Roma tomatoes are hearty and work great in Black Bean and Corn Salsa, but you should remove the seeds and the pulp before adding them in.Avocado | There’s really no substitution for avocado, however, you can omit it completely from the recipe if desired.It’s completely normal but results in an unappetizing gritty coating on the beans. This solution causes starches, proteins, and such to seep out of the beans. Canned beans come in a solution of water and salt, otherwise known as a brine. Black Beans | Make sure you drain and rinse your beans before adding them to the mix.You could also use fresh corn that has been sautéed or thawed frozen corn! You will need 1 1/2 cup total. This mix adds a little more variation to the colors of the dish, but you can certainly use a can of yellow corn in its place. Corn | We used a can of white and yellow corn (a.k.a.Below, you’ll find the ingredients that make up the base of Black Bean and Corn Salsa, followed by simple recipe substitutions (should you need them)! The ingredient list can be broken up into two parts: the base and the dressing.
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Serve right away or cover and refrigerate until it’s time to serve!īlack Bean and Corn Salsa comes together with a combo of fresh ingredients and pantry staples, and it’s precisely what makes this dip so quick and easy to throw together! Mix It Up – Add all of the ingredients to the bowl and toss until they’re evenly coated in the dressing.Whisk these ingredients together until they’re well combined. Make the Dressing – To make the dressing for Black Bean and Corn Salsa, ready yourself some fresh-squeezed lime juice in a large mixing bowl, along with the oil, sugar, salt, and garlic.Avocado, tomatoes, onion, jalapeños, cilantro, and garlic are all going down on the chopping block. Be sure to rinse the beans well! You’ll also want to go ahead and prep those fresh ingredients. Prep – Drain the canned corn and black beans.
Black bean corn salsa how to#
You’ll also love our Texas Caviar made with black-eyed peas, corn, and a mix of fresh veggies! Bookmark the recipe for next time! HOW TO MAKE BLACK BEAN AND CORN SALSA Just grab a bag of tortilla chips and watch the crowd dig in! You can use this salsa recipe to top off grilled chicken, fish, or even salad with zesty Mexican vibes! It also works as a healthy side dish for weeknight meals, and of course, you can’t go wrong serving up this masterpiece of flavors as a party dip. It all takes a turn in one seriously zesty, cilantro-lime dressing, and in less than 15 minutes, it’s ready for dipping! WAYS TO ENJOY YOUR SALSA! Then, in comes the fresh flavors of chopped tomato, jalapeños, avocado, and onion. It comes together easily thanks to a base of pantry staples: canned corn and black beans.
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Black Bean and Corn Salsa explodes with both flavor and color, and it’s a healthy (yet hearty) dip recipe perfect for satisfying any snack attack or feeding a crowd! There’s a new summer salsa in town and this one’s addictive. Dip lovers, you’re going to want to keep tortilla chips on standby from here on out.