Corn and Black Bean Salsa
It’s definitely summer in Kansas City! The humidity has arrived, the sun is shining and the grills are fired up! I love all of the fresh vegetables that are available all over. The bright colors and flavors make me happy!
I’m sure you have many gatherings, parties and cookouts on your calendar already so let me introduce you to a quick, simple salsa recipe to take along with you. It’s super affordable, very healthy and it really just tastes like summer!
This recipe came from my lovely sister. She loves corn. And it fits so well in this dish. The sweetness compliments the spicy of the jalapenos and Ro-Tel and it’s really easy to substitute ingredients that you like. Her recipe actually calls for 1/2 cup of Italian dressing rather than what I used below. I started to make the dish and realized that I didn’t have any so I just whipped up my own dressing. I also added the cilantro to my recipe; she didn’t use it in hers.
Corn and Black Bean Salsa Recipe
Yield: Approx. 2 cups
Total Time: 10 minutes
Ingredients:
Salsa:
1 can sweet corn, drained
1 can black beans, drained
1 can Ro-Tel, drained
1 Tbs. cilantro, chopped
1-2 green onions, chopped
1-2 jalapenos, finely chopped (more or less depending on taste)Dressing:
1/4 cup canola oil
2 Tbs. red wine vinegar
1 tsp. Italian seasoning
1/2 tsp. cumin
1 tsp. lime juice
1 tsp. salt (more or less to taste)
1 tsp. freshly ground black pepperDirections:
Drain corn, beans and Ro-Tel and allow to strain in a colander for a couple of minutes.
Meanwhile, mix dressing ingredients together, whisk to combine and set aside.
Combine corn, beans, Ro-Tel, cilantro green onions and jalapenos in a large bowl, stir dressing in and adjust seasonings to taste. Feel free to add more or less of any ingredients to satisfy your tastes. Great served with tortilla chips but also very yummy on tacos and burritos!
Cassie’s Tip:
You don’t have to drain the cans of veggies – I just prefer my salsa to be less-runny. You could very easily use fresh vs. canned ingredients here too. Ro-Tel is basically diced tomatoes and green chilies and fresh corn would be wonderful.
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yummy that looks great
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Yum! I love black beans and corn… such a wonderful combination. It is definitely summer in Atlanta too! The heat has been insane, but I'm loving it.
This would be so good with some grilled salmon
Oh this is amazing combination! I love the colors and full bowl of goodness..wonderful and I really love it!!!
The perfect summer salsa!
That sounds delicious! I'll definitely be trying that out sooner than later. Thanks!
This is one of our favorite cold salads to eat during the summer. I also put cilantro in mine and it adds so much flavor.
I make something very similar…in fact, almost every week during the summer. I add avocados, too! SO yummy…I'd love to try your twists (the Rotel tomatoes:)).
I am not even kidding you that this is in my refrigerator right now! I just made some this morning. I'm using it as a southwest salad topper. Yum!
I'm cracking up about you, Katrina and I all making black bean salad! Thanks for commenting on my post. If cold bean salads will get us through this KC heat wave, then at least we'll be eating good.
Still waiting patiently for the heat to arrive here in Seattle…but this salad is perfect for our chilly summer in the meantime. I love corn and am so excited that it's finally in season again!!
This would be a hit at any picnic I brought it to. Black beans and corn are seriously loved by my friends and I. Bookmarking for sure
Thank you and happy summer!
what a pretty dish:) love this post! thank you for sharing this.
Light, easy and looks tasty….the perfect summer dish!
Lovely salsa… one of the best summer dishes to eat!
I'm with your sister. I love corn! And especially in my salsa. This looks delicious! : )
This is one of my favorite kinds of salsas! It is so good!
I make this salad all the time! We like a bit more heat so I add more jalapenos – cut a bit larger – YIKES and then 3-4 shakes of my chili pepper spice! You actually can’t ruin this recipe. Although we love black beans I have actually used red, garbanzo and other assorted types – lots of cumin too!