Black Bean & Corn Salsa
Avocado, black beans, tomatoes, red onion, cilantro, sweet corn and a blend of seasonings come together to give you a fresh tasting salsa that’s sure to become a family favorite!
Who doesn’t love a fresh spin on salsa?
So y’all this post is a day late and a dollar short BUT that doesn’t mean this Black Bean and Corn Salsa is lacking in any way! Plus it is just in time for Cinco de Mayo! Normally I don’t post on Sundays but let me tell y’all…my blog has been suffering. I have been so slammed with life that I haven’t had a chance to catch my breath! However, I am happy to say that I am officially on vacation. My Family and I took some time to work on They Call Me Mama D and now I am headed to sunny California. Knott’s Berry Farm and sandy beaches here I come! So, while I am away on a beach here is this amazing salsa recipe to tide you over.
Personally, I enjoy this Black Bean and Corn Salsa because it isn’t your traditional or typical red salsa. It is so much better!
Fresh chunks of avocado, diced tomatoes, delicious chopped cilantro, zesty red onion, sweet corn and so much more combine to give you a new taste of Mexico.
Add everything to a large bowl.
This Black Bean and Corn Salsa is simply awesome because you can stock most of the ingredients year round so you’re ready to make it at the drop of a hat. This salsa comes together quickly for a healthy and tasty bite that everyone will enjoy. If you’re planning for a get together, make this salsa ahead of time and keep refrigerated until ready to serve for that next tailgate party, picnic, or cookout.
Black Bean & Corn Salsa
- 1 ½ cups fresh canned, or frozen (and thawed) corn
- 1 can black beans drained and rinsed
- ½ small red onion diced
- 1 cup diced tomato
- 1-2 avocados chopped (I like a lot of it in my salsa)
- 1 bunch of cilantro chopped
- 2 Tbsp olive oil
- juice of 1 lime
- 1 Tbsp garlic minced
- 1 tsp salt
- ¼ tsp ground pepper
- 1/8 tsp cayenne pepper
- 1 small jalapeno pepper seeded and chopped
Add everything to a large bowl.Stir.
Taste and add more salt/pepper/cayenne as needed.
Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying.
I think the flavor is better if you let the flavors combine with each other for an hour or so. (No worries: the lime juice and red onion keeps the avocado from turning brown.