- Dish type
- Bean salad
Not your typical tomato based salsa but one made with corn and black beans. It's so bright and colourful - you could serve as a salad on a bed of lettuce or with tortilla chips at your next summer bbq party.
106 people made this
- 550g sweetcorn
- 1 (400g) tin black beans, drained
- 1/2 red onion, finely chopped
- 1 red pepper , finely chopped
- 100g sugar
- 120ml wine vinegar
- salt to taste
MethodPrep:10min ›Ready in:10min
- In a large bowl, stir together corn, beans, red onion, red pepper and sugar. Stir in wine vinegar, and season with salt.
- Garnish with fresh basil and serve with tortilla chips.
Reviews & ratingsAverage global rating:(112)
Reviews in English (90)
by Little Southern Mama
This is out of this world! I cut the sugar in half, used rice vinegar and used sweet yellow canned corn and regular onion - it was delicious!!!!!!!!!!!!!!!!!!!!!!!! It doesn't specify - but be sure to drain liquid from beans and corn before dumping into salsa (some people might not know better, just thought I'd share). This could also be a nice side dish as well without chips. It's fabulous!-24 Jul 2008
I've brought this to several parties and it's a hit every time! The only change I make is I use 1/2 the amount of sugar the recipe calls for and I find that I have to drain 99% the liquid before serving. Also, try adding avocado but it's good with or without that!-08 Sep 2006
Black Bean and Corn Salsa
Always a hit at parties, this salsa is made with black beans, corn, bell pepper, cilantro, green onions, and a splash of balsamic vinegar and seasonings. To amp up the heat, add an optional hot pepper (or two).
Fox Recipe Box: Creamy Black Bean Salsa
AMISH COUNTRY, Ohio (WJW) — Leave it to country chef Lee Ann Miller to have a tasty appetizer recipe that kicks up a traditional salsa. Lee Ann showed Fox 8’s Wayne Dawson how easy it is to make Creamy Black Bean Salsa. Lee Ann is a friend of Walnut Creek Cheese and you can learn more about the Amish Country store by clicking here. Lee Ann Miller is very active on Instagram and invites you to follow her @leeannmiller.
Creamy Black Bean Salsa
1-1/2 frozen corn, thawed (can use fresh corn)
1 cup sweet red pepper, finely chopped
¾ cup green pepper, finely chopped
2 Tablespoons fresh or dried parsley
1 garlic clove, minced fine (I use a garlic press)
2 Tablespoons red wine vinegar
In a large bowl combine first 7 ingredients. In a separate bowl mix the ingredients for the dressing. Combine bean and vegetable mixture with the dressing. Serve with tortilla chips.
30 Easy Black Bean Recipes for a Quick and Easy Dinner
Here are a few dozen reasons to keep these dinner staples in stock.
If you're looking to add more versatile, easy-to-store, nutritious weeknight staple ingredients to your grocery list, then one of the best places you can turn is to the canned bean aisle of your local grocery store. Canned beans have it all: They're nutritious&mdashhigh in fiber as well as protein&mdashand they are relatively inexpensive and easy to store. They're also fast to cook with, and you can make them into dozens of different meals. While there are plenty of types of beans to choose from, we're particularly partial to canned black beans, partly because they're just so useful.
No can opener? No problem! You can always practice these techniques on how to open a can without a can opener, if you're in a pinch. (Though you might want to pick one up for the long term. Here's a good one that's not expensive.)
You can use black beans to make all kinds of dishes, from cowboy caviar to salads and burritos to chili. They make a healthy addition to a loaded plate of nachos, and you can even blend them into brownies to add a little sneaky nutrition to an after-school snack or a post-dinner treat. And if you're trying to eat healthier or cut back on your meat, black beans are great as a topping for stuffed sweet potatoes. In fact, in the world of quick, easy dinners, canned black beans are possibly the ultimate ingredient open the can and you're halfway to a finished meal!
If you’re a seafood lover, this is the dip for you. Before diving into a lobster roll or some grilled salmon, chow down on fresh crab meat mixed with mayonnaise, chili sauce, horseradish and worcestershire sauce.
No matter what season it is, you can never go wrong with a cheese ball. This one uses sharp cheddar and bacon to top a block of cream cheese, sour cream and a blend of seasonings. Once it’s complete, you can use crackers, veggies and more for dipping.
Creamy Black Bean Salsa
Everyone has that one food they would choose if they could only eat one thing for the rest of their lives. For me, that food is definitely salsa!
This recipe has become our go-to for game day, appetizers, parties, or just when I’m in the mood for a good salsa. It’s easy to make, easy to store, and it just gets better tasting with each bite.
Sneaking Vegetables into your Kids Diet
This may sound a little odd, but “sneaking” was the best term I could think of! It’s SO important for kids to get their full servings of vegetables in each day, and us too. But I think we can all agree it’s much easier said than done.
I love recipes like this one that include a ton of veggies, but are so delicious I can’t stop my kids from eating them, which is definitely not a thing to complain about.
If this recipe is a success the first time, try adding in a few extra vegetables. We like to add zucchini, and other greens. You can use fresh corn and other types of beans for additional protein as well. Take it and run with it! Let us know if you try anything successful in the comments below.
How to Make Creamy Black Bean Salsa
Homemade salsa might sound a little difficult, but we can assure you this recipe is as simple as it gets! Here’s all that you need to do:
- Chop up all of your vegetables, drain your corn, and rinse your black beans.
- Combine all of your vegetables, corn and black beans in a bowl.
- In a separate bowl, mix together the sour cream, mayonnaise, vinegar and seasonings.
- Pour your creamy mixture over your bean mixture and toss gently until everything is coated in sauce.
- Dip your favorite tortilla chips and enjoy!
If you want to kick up the spice on this recipe, throw in a few chopped jalapenos! We also like to squeeze a fresh lime into our salsa for an added kick of citrus.
Here’s what you’ll need to make this Salsa:
Cutting Board – We love these cutting boards because you can just throw them in the dishwasher when you’re done. No hand washing required!
Sharp Knives – If you spend anytime in the kitchen, you know how important sharp knives can be. We love these knives and they last FOREVER.
Large Mixing Bowl – This salsa grows pretty quickly, and can easily be doubled. It’s always easiest to start in a large bowl rather than having to transfer to a bigger bowl halfway through. This one works great for this recipe!
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans , we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
I love that this Black Bean and Corn Salsa can be made in 10 minutes or less. The hardest part is cutting up the vegetables!
To make the salsa, simply mix all the ingredients together in a large mixing bowl and toss until well combined.
Be sure that the lime juice and cumin are evenly distributed throughout the salsa and store in the fridge until serving.
Pineapple Black Bean Salsa
I love a good, fresh salsa, especially during the summer time! You can never go wrong serving chips and salsa at a backyard barbecue or party.
Really, you can’t go wrong with chips and salsa any time of year, but this Pineapple Black Bean Salsa is perfect for summer time!
Not only is this delicious sweet and savory salsa full of amazing flavors, it’s full of beautiful colors too!
The sweet and tangy pineapple is balanced by the black beans and a kick of jalapeno. And it’s all finished off with fresh cilantro and a squeeze of lime juice.
Best of all this salsa is good for you, and so easy to make. Honestly, I could probably finish off the whole bowl myself. I don’t even need tortilla chips. Just pass me a spoon!
You can adjust the heat level on this salsa by using more or less jalapenos. The more seeds you leave in your jalapenos, the spicier your salsa will be.
You can use canned pineapple tidbits in place of the fresh in a pinch, but I do recommend fresh pineapple if you can get it. It is so good!
This Pineapple Black Bean Salsa is sure to be a hit any time you serve it. It can be made ahead and kept in covered in the refrigerator for several days.
Sometimes I even enjoy it as a light lunch. I hope you love it as much as I do!
In large bowl, combine all ingredients. Using large spoon, gently mix to combine. Serve with tortilla chips. Or, cover bowl with plastic wrap and refrigerate until ready to eat.More Cooking Tips
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Transform your Appetizer into a Hearty Entrée
This Black Bean Salsa is the perfect dip for crispy chips. But this salsa can also be transformed into hearty base for a warm-weather dinner. Simply grill your favorite protein – we like shrimp with this salsa. (4 -6 oz. of protein per person will suffice). Then, spoon 1 cup Black Bean Salsa on each place, top with grilled protein and enjoy.
Recipe: Black Bean Corn Salsa
If there was ever a time to keep tortilla chips stocked in your pantry, it’s now. When tossed with lime juice, spicy chipotles, and fresh cilantro, a humble can of black beans and an ear of fresh summer corn are transformed into a bold, full-flavored salsa you’ll want to eat with everything. It’s both a crowd-pleasing dip and the base of a no-cook summer supper.
The Do-Anything, Go-Anywhere Salsa
First and foremost, like any salsa, this one is a crowd-pleasing party dip. But that’s just one of the many hats it wears. On nights you don’t feel like cooking (or it’s simply too hot), spoon this hearty salsa into a soft tortilla, top with a dollop of Greek yogurt and guac, and you’ve got a no-muss, no-fuss meal on your hands. Beyond that, spoon it over grilled chicken, fish, or pork chops, or make it the star of your next burrito bowl.
This recipe calls for one heaping cup of corn kernels, which is just about the amount you’ll get from an average-sized ear of corn. When fresh corn is in season, you’ll want to use it in this salsa, but thawed frozen corn can be substituted in other seasons. The texture of frozen kernels is a little softer, but you can expect the same delicious result.