Black Bean & Corn Salsa
This black bean & corn salsa is like crack. If you bring it to a party you will gain new friends and instantly have party invites. Ok, maybe that’s not a guarantee, but you may be asked for the recipe.
Black bean & corn salsa can be a fresh veggie side dish or served however you like to serve salsa. We tend to serve it as a dip with tortilla chips.
This recipes calls for fresh corn on the cob and it is preferred over canned corn for best results. I first tried this dip in the summer at a day at the lake and now anytime we have a lake day I think we need this dip.
How to Make Black Bean & Corn Salsa
The fresh corn needs to be cooked first. We typically steam the corn and then after removing it from the pot rinse it with cold water. This stops the corn from cooking further which will make the kernels shrivel and become too soft.
Next, place the chopped red onions in a small bowl and cover them with water. Let sit about ten minutes, then drain completely in a colander or sieve and set aside. This simple step will tame the bite of raw onions and mellow out their flavor.
Then place the beans in a colander or sieve and rinse well with cold water. I usually give them a quick rinse, then place the colander in a bigger bowl and allow the water to fill over the beans. Move the colander around and bit and repeat this rinsing process until the water around the beans is clear. Finally, let the beans drain completely and set aside.
When the corn is cool enough to handle cut the kernels off in strips and add to a large bowl. Then add the beans, red onion, red bell pepper, and cilantro.
Start the dressing by combining all of the ingredients in a blender or mini food processor. Then process the dressing ingredients until its smooth. Pour this dressing over the salad and toss well.
Cover and refrigerate for at least 1 hour or, preferably, overnight.
Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh.
Toss the salad gently, then taste and adjust seasoning if necessary. II usually add a squeeze of fresh lime and then garnish with a bit of fresh chopped cilantro if desired.
Serve this salsa cold as a fresh side dish or as a dip with tortilla chips.
Black Bean & Corn Salsa Printable Recipe
Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
You can make this ahead, it can double as a side dish or a salsa. My sister in law brought this to a family gathering and we all left with the recipe!
Ingredients
For the Salad
- 2 ears fresh corn
- 1 cup chopped red onion
- 1 14.5 oz can black beans
- 1 red bell pepper, diced (about 1 cup)
- 1/2 cup loosely packed fresh chopped cilantro, plus a bit more for garnish, if desired
- 1 avocado
For the dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice, from 1-2 limes
- 2 tablespoons honey
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 large garlic clove, roughly chopped
- 1/4 teaspoon dried oregano
- 3/4 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 canned chipotle peppers in adobo sauce, 2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2
Instructions
- Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.
- Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
- Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
- Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
- Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
- Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
- Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.
Enjoy!
More Recipes you will love:
For the entire library of recipes check out the Vittles Page.
Growing Corn in your Backyard Garden
If you’re just getting started with a backyard garden check out Gardening 101. To learn more about how we get started watching our corn pop up in rows head to the Farm to Fork Corn Page.
