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This black bean and corn salsa bursts with freshness and color from beans, corn, peppers, juicy tomatoes and fragrant cilantro. You can whip it up in fifteen minutes flat, which makes it a lifesaver for last-minute parties or easy healthy snacks. It is my go-to when I want a crowd-pleaser that feels both hearty and light, and it is always emptied first at picnics and BBQs.
I first made this for a summer pool party and it instantly became a staple. Everyone loves scooping it into crisp tortilla chips or spooning it over grilled chicken.
Ingredients
- Canned black beans: Look for beans with no added salt or season with extra care
- Corn kernels: Canned or thawed frozen corn both work and you can even try fire roasted corn for a smoky flavor
- Cherry tomatoes: Go for the ripest you can find for sweetness and color
- Green bell pepper: You can swap for red yellow or orange if you prefer a milder flavor and more color
- Red onion: Adds punchy flavor and crunch
- Italian dressing: This gives bright zippy flavor or use cilantro lime dressing for a fun twist
- Fresh cilantro: Adds that irresistible herby note or just skip if you’re not a fan
- Garlic clove: Use fresh and mince well for best flavor
- Ground cumin: Adds a warm earthy background
- Salt and pepper: Taste and adjust to bring all the flavors together
- Choose produce that feels firm and vibrant and always rinse canned beans and corn well to remove extra sodium and starchy residue.
Step-by-Step Instructions
- Combine Ingredients:
- Add drained black beans corn diced cherry tomatoes diced pepper red onion Italian dressing chopped cilantro minced garlic and cumin to a large mixing bowl. Toss gently to avoid breaking up the beans or tomatoes.
- Season and Taste:
- Add salt and pepper gradually tasting as you go. The flavors will meld as the salsa sits so you may want to adjust after chilling.
- Chill or Serve:
- Salsa tastes best when chilled for about thirty minutes so the flavors get friendly but it is also delicious right away if you are short on time. Stir gently before serving and transfer to a serving bowl.
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Every time I add lots of fresh cilantro it reminds me of my mother’s garden in late summer. The pop of fresh homegrown tomatoes and that herby note always takes me back to sharing chips and salsa around our kitchen table.
Storage Tips
Store any leftover salsa in an airtight container in the fridge. It stays fresh for three to five days. The dressing may settle at the bottom so give it a quick stir before serving leftovers. If you want to prep ahead mix everything except the tomatoes and add those right before serving to keep them from getting too soft.
Ingredient Substitutions
You can use pinto or kidney beans instead of black beans if that is what you have. For the dressing try a squeeze of lime juice and a drizzle of olive oil or use a store bought vinaigrette you love. If you need to skip cilantro try using a smaller amount of fresh parsley or green onion for a different herbal touch.
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Serving Suggestions
Serve with crunchy tortilla chips as a classic dip. Pile it onto tacos burrito bowls or nachos for a burst of flavor and freshness. I sometimes add leftover salsa to a green salad or stir it into cooked quinoa for a quick lunch.
Cultural Context
Black bean and corn salsa is inspired by Southwestern and Mexican flavors. The combination of beans sweet corn zingy peppers and citrusy herbs is a classic in Tex-Mex cuisine. While not traditional salsa this version unites both Mexican ingredients and American convenience for an easy and brightly flavored side dish.
Commonly Asked Questions
- → Can I use frozen corn instead of canned?
Yes! Thaw the frozen corn first and drain well before mixing it into your salsa for best texture.
- → What are good substitutes for bell pepper?
You can use red, yellow, or orange bell peppers to add sweetness and color to the salsa.
- → How can I make this salsa spicier?
Add a diced jalapeno, a splash of your favorite hot sauce, or sprinkle in chili flakes to turn up the heat.
- → Can I leave out the cilantro?
Absolutely! If you're not a fan of cilantro, simply omit it or replace it with fresh parsley for a milder taste.
- → What other dressings work besides Italian?
Cilantro lime or any light vinaigrette works great. Tailor the dressing to match your preferred flavor profile.
- → How long does this salsa keep?
Stored in an airtight container in the fridge, the salsa stays fresh for about 3 to 5 days.