Black Bean & Corn Salsa
This black bean & corn salsa is a healthy summer side, appetizer, or taco topper—fresh, colorful, and full of flavor.
Servings 6
Equipment
- blender
Ingredients
Salsa Ingredients
- 1 C canned corn - drained
- ¾ C red onion - finely chopped
- 1 C tomatoes - chopped
- 1 - 14.5 oz can black beans rinsed & drained
- ½ C red, orange, or yellow pepper - diced
- ½ C cilantro - chopped
- 1 large avocado - diced
Dressing Ingredients
- 2 T red wine vinegar
- 2 T fresh lime juice
- 2 T honey
- 1 chilie in adobo sauce - seeds removed
- ⅓ C olive oil or avocado oil
- Lori's Corn Salsa Seasoning Packet
Instructions
- In a large mixing bowl, combine the corn, red onion, tomatoes, black beans, bell pepper, and cilantro.
- Blend all the dressing ingredients in a small blender until smooth. If not using a blender, whisk together finely chopped chile with the other ingredients.
- 10 minutes before serving, pour the desired amount of dressing over the salsa and stir gently.
- Dice the avocado and stir it in just before serving for the best texture.
Notes
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- Add the avocado just before serving to prevent browning.
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- To roast corn: toss kernels with a little oil and sauté in a hot skillet until lightly charred.
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- If you're making the salsa ahead, store the dressing and avocado separately from the other ingredients.