Southwest Sunshine Quick Corn Black Bean Salsa
Recipe Introduction
Craving a Flavor Fiesta?
Ever been to a barbecue and felt the snacks were a bit…meh? Honestly, that's why I started making this Corn salsa recipe .
It's like sunshine in a bowl. It's got that sweet, smoky, and tangy thing going on.
A Quick Bite of Tex-Mex History
This easy salsa recipe is inspired by the vibrant flavors of Tex-Mex cuisine. It's a simple way to bring those south-of-the-border vibes to your table.
This recipe is super quick and easy. Ready in just 10 minutes!. This recipe yields around 6 servings. Perfect for sharing!
Why This Salsa Rocks
Looking for a vegan salsa recipe that's actually good for you? This is it!. The corn and black beans are packed with fiber and nutrients.
Plus, this salsa is fantastic for BBQs. Also it's perfect on tacos or simply with tortilla chips. This Southwest salsa recipe is special because it's so versatile.
Get Ready to Chop and Rock
Are you ready to dive in to the ingredients for our delicious Black bean salsa recipe ? Let's go!
Ingredients & Equipment
Let's talk about what you'll need for this crazy good Corn Salsa recipe . Seriously, this is so easy. It's basically a dump and-go situation.
You know, like when you just throw everything in a bowl? You're gonna love this easy salsa recipe !
Main Ingredients for this Southwest Salsa recipe
Here’s the lineup. Don't worry, nothing fancy.
- One 15 ounce/425g can of black beans. Drained. Rinsed. I can't stress the rinsing enough!
- One 15 ounce/425g can of Mexican style corn. Del Monte Southwest Corn is great, if you can find it.
- One-quarter cup ( 25g ) green onions, thinly sliced.
- Two medium Roma tomatoes, diced.
- Two tablespoons ( 30ml ) olive oil.
- Two tablespoons ( 30ml ) red wine vinegar.
- One-half teaspoon ( 3g ) salt.
- The juice of one lime (about two tablespoons, 30ml ). Fresh lime is key here!
- Optional: One-quarter cup ( 15g ) chopped fresh cilantro. I love cilantro, but I get it if you don't!
Honestly, the quality of the corn can really make or break this. If you can snag some really sweet, seasonal corn on the cob, grill it, and use that.
It's amazing. But canned is super convenient, especially when time is of the essence! Making a Black bean salsa recipe has never been easier! You can also find frozen corn for a fresher alternative to canned.
Seasoning Notes to Spice up your Salsa with corn and tomatoes
Okay, so the lime and salt are essential. But don't be afraid to play around!
Think chili powder for a little kick. A dash of cumin for smokiness is a great way to make the Mexican corn salsa experience even more delicious.
If you're feeling really brave, a pinch of cayenne pepper. Just a pinch! And cilantro is optional, but adds a fresh pop of flavor that's to die for.
If cilantro is not your jam, some fresh parsley will work instead. And if you want to make your Corn and black bean salad a little bit spicy, finely chop a jalapeño or a Serrano pepper!
Equipment Needed
You don't need much, promise!
- Can opener
- Colander or strainer
- Cutting board
- Chef's knife
- Large mixing bowl
- Measuring cups and spoons
Honestly, if you don't have measuring spoons, just eyeball it. This is a vegan salsa recipe , after all! We're not baking a cake.
For a Grilled corn salsa , you'll need a grill, of course. But hey, if you don't have one, a grill pan works just fine.
This Tex-Mex salsa recipe is totally adaptable, so use the tools you have!
Southwest Sunshine: Make This Quick Corn Salsa Recipe
I tell you what. This corn salsa recipe is dead easy, it's my go-to for barbecues. Ever get invited to a last minute gathering and need to bring something? This easy salsa recipe has saved me more times than I care to admit.
Prep Steps: Get Your Ducks in a Row
Honestly, the most time consuming part is opening the cans! It's all about the mise en place , innit?
- Drain and Rinse: Open your black beans and corn. Give those beans a good rinse to get rid of any starchy gunk. It stops the black bean salsa recipe from getting all cloudy.
- Chop, Chop: Dice those Roma tomatoes and slice the green onions.
- Safety Note: Just a quick one - watch your fingers when you're chopping, yeah? Don't want any rogue digits in our Southwest salsa recipe .
step-by-step: From Zero to Salsa Hero
This Mexican corn salsa recipe is so simple. Even I can't mess it up.
- Pop the beans, corn, tomatoes, and green onions in a large bowl.
- Whisk together the olive oil, red wine vinegar, salt, and lime juice in a small bowl. Make sure that salt dissolves!
- Pour the dressing over the salsa and gently toss.
- Now, chuck in the cilantro. If you're a fan.
- Taste. Adjust with more lime or salt as needed. Job done.
- Serve immediately!
Pro Tips: Level Up Your Salsa Game
Want to make this vegan salsa recipe even better? Here are my secrets.
- Grilled Corn is a Game Changer: If you've got the time, grilling the corn first adds an amazing smoky flavour. Think grilled corn salsa rather than just corn and black bean salad !
- Spice It Up: A pinch of cayenne pepper can add a nice kick. Or, go full-on and add a finely chopped jalapeño. You know?
- Let it Marinate: I would allow the Tex-Mex salsa recipe to sit in the fridge for at least 30 minutes before serving. Flavours meld and get to know each other better. The result will be a more flavourful salsa with corn and tomatoes .
- Summer salsa recipes are my favorite!.
Honestly, I reckon this Corn Salsa Recipe is a winner. Easy to make, tasty as heck, and always a crowd pleaser. What's not to love?
Recipe Notes: Level Up Your Corn Salsa Recipe
So, you’re about to dive into this awesome Corn Salsa Recipe . Let's chat a bit about making it your own.
It’s not just a recipe; it’s a blank canvas. Did you know that salsa consumption in the UK has risen by 25% in the last five years? Everyone's loving the fresh flavors! I promise this easy salsa recipe will be a total winner.
Fab Serving Suggestions
Okay, picture this: a big bowl of this Mexican Corn Salsa , surrounded by crispy tortilla chips. Honestly, presentation matters! I like to use a colorful bowl to make it pop.
For a sophisticated vibe, serve individual portions in little ramekins. This Corn and Black Bean Salad goes great with grilled chicken or fish.
And don't forget the drinks! A cold Corona with a lime wedge? Yes, please!
Clever Storage Tips
Made too much? No worries! This Southwest Salsa Recipe keeps well. Pop it in an airtight container and it’ll be happy in the fridge for up to three days .
I don't recommend freezing, though - the tomatoes can get a bit mushy. When you're ready to eat it again, give it a good stir.
The flavours might have settled, you know?
Rad Variations
Want to switch things up? Go for it! For a vegan salsa recipe , make sure your ingredients are all plant based.
Easy peasy! Fancy a bit of heat? Add a finely diced jalapeño or a pinch of cayenne pepper. If you're watching your carbs, skip the corn and add more veggies.
This Black Bean Salsa Recipe is super versatile. In autumn, swap regular tomatoes for sundried tomatoes. Oh my gosh, it's a flavour explosion!
Nutrition Basics
This Tex-Mex Salsa Recipe is packed with goodness! It’s low in calories and high in fibre, thanks to the black beans and corn.
Tomatoes bring lycopene, a powerful antioxidant. Plus, it's a fantastic way to sneak extra veggies into your diet. Think of it as a healthy party in your mouth! But what about something grilled ? Let me share some memories of my first encounter with that Grilled Corn Salsa .
Summer BBQ parties and my mom making the best corn and black bean salsa ever!.
Honestly, give this Salsa with Corn and Tomatoes a go! Have fun with the ingredients, adjust the seasoning to your taste.
I'm sure your version will be absolutely amazing. What are your favourite summer salsa recipes ?
Frequently Asked Questions
Can I make this corn salsa recipe ahead of time? Will it get soggy?
Absolutely! In fact, making it a few hours ahead allows the flavors to meld together nicely, like a good stew simmering away. Just be aware that the tomatoes might release some liquid, so you might want to drain off any excess before serving. Adding avocado?
Hold off until just before serving to prevent browning no one likes a sad, brown avo!
How long does corn salsa last in the fridge?
Stored properly in an airtight container, your corn salsa should be good for about 3-4 days in the fridge. Keep in mind the fresher the ingredients, the longer it will last. After that, it might start to get a bit sad and soggy, a bit like that lettuce at the back of the salad drawer that you've been meaning to use.
What are some variations I can make to this corn salsa recipe?
The possibilities are endless! For a bit of sweetness, try adding diced mango or pineapple. Want some heat? A finely diced jalapeño or a pinch of cayenne pepper will do the trick. Diced red onion adds a nice bite, or you could even throw in some grilled halloumi for a totally unexpected salty, squeaky addition.
It's your salsa - get creative!
I'm not a huge fan of cilantro. Can I leave it out of the corn salsa?
Definitely! Cilantro is one of those herbs that people either love or hate, like Marmite or Brussels sprouts. If you're not a fan, simply omit it. You could substitute with another fresh herb like parsley or even some finely chopped chives for a similar burst of freshness.
Is this corn salsa recipe healthy?
This corn salsa is packed with fiber from the beans and corn, plus vitamins from the veggies, so it's a pretty healthy option! Plus, using olive oil provides some healthy fats. Just be mindful of your chip-to-salsa ratio if you're watching your calorie intake. Everything in moderation, as they say!
What's the best way to serve this corn salsa?
Besides the obvious scooping it up with tortilla chips this corn salsa is incredibly versatile. It's fantastic as a topping for grilled chicken or fish, adds a zesty kick to tacos and burritos, or can even be mixed into a salad for extra flavor and texture.
Think of it as your secret weapon for adding sunshine to any meal. You could even try serving it on top of a baked potato instead of the usual suspects!
Southwest Sunshine Quick Corn Black Bean Salsa
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 140 kcal |
|---|---|
| Fat | 7g |
| Fiber | 18g |
