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Black bean corn salsa how to#
Black bean corn salsa full#

(If you use sweet onion, you may need to bump up the amounts of cumin, chili powder, and garlic powder.) If you don’t have red, you can easily make do with a white, yellow, or sweet onion.

Red Onion – Red onions have a great balance between sharp and sweet that settles nicely in this dish.

It also allows me to make this salsa whether or not corn is in season. I like that it has the sweetness of fresh corn.

Corn – I like to use frozen corn in this salsa.

If you’d prefer to use just fresh tomatoes, then I recommend adding in a diced jalapeno to ensure this salsa has a little heat. The canned tomatoes with green chiles to bring some subtle heat to this salsa.

Diced Tomatoes with Green Chiles – I enjoy the balance of canned and fresh tomatoes in this recipe.

If you prefer to stay away from canned veggies, you could cook up some dried black beans to use instead.

I like to use the kind with no salt added. Black Beans – Canned beans make this salsa a super quick dish to make.Chili powder is what finally sealed the deal for me with its smoky, subtle heat that lingers after the notes of the cumin pass. The garlic brings a much needed savory element while the cumin brings a smokiness that permeates through the black beans, corn, and fresh tomatoes. I landed on a combo of ground cumin, chili powder, and garlic powder that amps the flavor of this Black Bean and Corn Salsa through the roof! ….Getting closer! At this point, I knew it was time to head to the spice cabinet.

So, thinking of how I basically had all of the elements of pico de gallo now in the dish except for the lime juice, I decided to add some lime juice. I added a pinch or two of salt, hoping it would make something POP out on the canvas of flavor. Everything was a top note of fresh or a base note of nothing to write home about, so to speak. Ooh yeah, now we were getting somewhere!ĭespite these improvements, the salsa was missing a depth of flavor. So, next up was adding in freshly diced tomatoes and a bit of fresh chopped cilantro. Adding in more red onion gave it that “fresh” salsa taste, but I knew there was more I could do. I first started out by amping up the fresh ingredients in this salsa.

Another tasty addition is a diced avocado.Breathing New Life into Canned Black Beans & Corn.

I like to zest the lime in addition to juicing it.

It might need a sprinkling of salt or a drizzle of olive oil.

Take a taste and adjust the seasoning to your taste.

Stir all the black bean salsa recipe ingredients together.

Black bean corn salsa how to#

(check out this post on how to peel a mango)

Finely dice a ¼ of red onion and red pepper.

If you like added heat, leave the seeds in.

Remove the seeds from the jalapeno and finely dice.

Rinse and drain the black beans and the canned corn.

Make this black bean salsa recipe ahead of time and store in the refrigerator for a healthy snack through out the day. The combination of canned black beans, canned corn kernels and the fresh mango will keep your chip reaching for another dip. If you love this salsa recipe be sure to try Chipotle Copycat Roasted Chili-Corn Salsa recipe or Canning Salsa Verde.

Black bean corn salsa full#

This black bean salsa is easy to make and full of delicious flavors of black beans, corn, tomato, red onion, lime and some jalapeno for a nice heat! I added chopped avocado and diced mango for a bit of tropical sweetness, but leave it out if you like.