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Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. The end result isn’t as fresh this recipe, but it still tastes great. If you harvested a bunch of corn, be sure to make a few jars of canned black bean and corn salsa to enjoy year round. If you aren’t going to eat it the day you make it, wait to add the avocado until you serve it. One thing to note is that black bean and corn salsa is best after it’s sat for a few hours. This recipe does require a bit of chopping but it goes fairly quickly. In fact, this salsa is so hearty and flavorful that we’ve been known to just eat it by the spoonful – no chips required. Filled with garden fresh tomatoes, onions and corn this salsa goes will with fish and pork tacos and just plain chips. Mix well before serving as some of the flavor may have settled to the bottom.Fresh, zesty black bean and corn salsa, also known as Texas caviar, is the perfect appetizer for summer.
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This salsa will keep well in the fridge in an air tight container for 2-3 days. 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. With leftovers, I've but this in a tortilla to make a vegetable wrap. We make a giant bowl, have a bag of tortilla chips and eat it up. My family loves eating this as the main meal. Then, in comes the fresh flavors of chopped tomato, jalapeños, avocado, and onion. Mix altogether and serve with tortilla chips. Black Bean and Corn Salsa explodes with both flavor and color, and it’s a healthy (yet hearty) dip recipe perfect for satisfying any snack attack or feeding a crowd It comes together easily thanks to a base of pantry staples: canned corn and black beans. Add to the large bowl of mixed vegetable. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, minced garlic, salt and pepper. I can still get that great flavor without the extra trip to the store when I forget to buy cilantro. I've started using freeze dried cilantro when needed and it has been amazing. Or even worse, sometimes it goes bad on me faster than I can use it. While fresh cilantro is absolutely amazing, sometimes I don't have it on hand. I recently discovered the convenience of freeze dried cilantro. Put both the drained corn and black beans in the bowl with the other vegetables.Īdd in the cilantro. If using fresh corn, which is so delicious, that is about 1 1/2 cups of corn. You may need to increase the amount of salt, if desired.ĭrain the can of corn. If you are using dried beans instead of canned black beans, be sure to keep in mind that most canned beans have added salt. Two cans of black beans is equal to about 2 2/3 cups of black beans. Next, drain and rinse the two cans of black beans. Place the chopped vegetables into a large bowl. You first are going to chop your tomatoes, onions, and avocado.
#Black bean corn salsa how to#
How to make Fresh Black Bean and Corn Salsa You can't go wrong with this awesome veggie combination. The recipe uses limited oil, which is used to help distribute the other flavors.
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Healthy!įresh Black Bean and Corn Salsa is so healthy! It is a quick and easy way to get in so much nutrients. My family can't get enough of this yummy homemade salsa. This dish can be eaten as a side dish or a perfect quick and healthy summer meal. 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. I love meals that are fresh and delicious.