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I love meals that are fresh and delicious. I equally I love meals that don't involve the oven or stove top! Fresh Black Bean and Corn Salsa is all of that goodness. This dish can be eaten as a side dish or a perfect quick and healthy summer meal. My family can't get enough of this yummy homemade salsa.

Healthy!

Fresh Black Bean and Corn Salsa is so healthy! It is a quick and easy way to get in so much nutrients. The recipe uses limited oil, which is used to help distribute the other flavors. You can't go wrong with this awesome veggie combination.

How to make Fresh Black Bean and Corn Salsa

Making this dish is quick and easy.

You first are going to chop your tomatoes, onions, and avocado. Place the chopped vegetables into a large bowl.

Next, drain and rinse the two cans of black beans. Two cans of black beans is equal to about 2 ⅔ cups of black beans. If you are using dried beans instead of canned black beans, be sure to keep in mind that most canned beans have added salt. You may need to increase the amount of salt, if desired.

Drain the can of corn. If using fresh corn, which is so delicious, that is about 1 ½ cups of corn.

Put both the drained corn and black beans in the bowl with the other vegetables.

Add in the cilantro. I recently discovered the convenience of freeze dried cilantro. While fresh cilantro is absolutely amazing, sometimes I don't have it on hand. Or even worse, sometimes it goes bad on me faster than I can use it. I've started using freeze dried cilantro when needed and it has been amazing. I can still get that great flavor without the extra trip to the store when I forget to buy cilantro.

In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, minced garlic, salt and pepper. Add to the large bowl of mixed vegetable. Mix altogether and serve with tortilla chips.

Tips and Tricks

My family loves eating this as the main meal. It's light, it's quick, and it's easy. We make a giant bowl, have a bag of tortilla chips and eat it up.

With leftovers, I've but this in a tortilla to make a vegetable wrap. It's so delicious.

Try having freeze dried cilantro on hand for those times you forgot to buy cilantro or if it goes bad before you get to use it.

Storing Fresh Black Bean and Corn Salsa

This salsa will keep well in the fridge in an air tight container for 2-3 days. Mix well before serving as some of the flavor may have settled to the bottom.

Similar Fresh Veggie Dishes

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Fresh Black Bean and Corn Salsa

★★★★★

5 from 6 reviews

Author: Andrea
Total Time: 15 minutes
Yield: 4 servings 1x

Print Recipe

Description

Fresh Black Bean and Corn Salsa, a fresh salsa packed with the delicious flavor of black beans, corn, avocado, tomato, onion and lime.

Ingredients

Scale

2 cans black beans, rinsed and drained
1 can of corn, drained
1 avocado, chopped
1 ½ cup purple onion, chopped
1 ½ cup tomatoes, chopped
⅛ cup cilantro
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon pepper

Instructions

In a large bowl combine black beans, corn, avocado, purple onion, tomatoes, and cilantro.
In a small bowl mix together lime juice, olive oil, red wine vinegar, minced garlic, salt, and pepper. Pour vinaigrette into the large bowl of vegetables.
Mix altogether and serve with tortilla chips

Notes

Store leftovers in an airtight container for 2-3 days. Vinaigrette may have settled, mix before serving.
Put leftovers in a tortilla for a vegetable wrap.
Use as a main dish, or as a side.

Prep Time: 15
Category: Dinner/Side
Method: No-Bake
Cuisine: Tex-Mex

Keywords: Black Bean salsa, Black Bean and Corn Salsa, homemade salsa, onion, corn, avocado, tomatoes, dinner, salsa recipe, black bean recipe, black bean and corn salsa recipe, easy dinner, side dish, tortilla chips