Black beans, corn, tomatoes and spicy peppers are the heart of the forever popular Black Bean Salsa. It disappears almost as fast as I can make it every single time.
Is there anyone left who does not have a version of this recipe tucked away? I remember tasting a black bean salsa for the first time at least a dozen years ago. I loved it from the very first bite and almost embarrassed myself by the amount of it I happily devoured.
Time hasn’t diminished my love of corn and black bean salsa, if anything it has made it stronger. I’ve made versions of this black bean salsa with fruit and it’s delicious over chicken and fish.
This recipe gives you several different options, adapting the recipe for use with canned or fresh tomatoes and corn, making it easier to enjoy this salsa year round. This is one of the most popular and most highly adaptable party, snack, and every-night-of-the-year foods you can make.
- 1 14-ounce can black beans, drained and rinsed
- 1 14-ounce can crisp yellow corn, drained *
- * OR substitute 3 ears worth of cooked fresh corn kernels removed OR 1 1/2 cups frozen corn
- 1 10-ounce can Hot Rotel diced tomatoes with habaneros **
- ** OR substitute 1 cup fresh tomatoes and 1-2 tablespoons finely diced habaneros
- 6 medium-sized fresh tomatoes diced, approximately 2 cups worth
- 1/4 - 1/3 cup chopped fresh cilantro
- 4 green onions sliced thin
- 1 tablespoon fresh lime juice about 1 large lime's worth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Tortilla chips for serving
- Combine all the ingredients in a bowl with a tight fitting lid. Stir to combine, taste the salsa, and adjust the salt, pepper, and lime as desired. Cover tightly with a lid and refrigerate until ready to serve. Serve with tortilla chips. Enjoy!
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