I can never get enough salsa! This corn & black bean salsa is my absolute favorite non-tomato based choice, hands down! It super simple to make, can be left out all day on a picnic table or at the lake. It can be made ahead of time and gets better as it sits in your fridge…if it even lasts that long!
The sweet corn, the creamy black beans and the crunch of the bell peppers are the perfect basis for this colorful salsa! Flavored with onion, cilantro and lime you can’t go wrong! It’s fresh and flavorful!
Ingredients Needed for Corn & Black Bean Salsa:
- 1/2 large green bell pepper
- 1/2 large red bell pepper
- 1 medium red onion
- 6 tablespoons fresh cilantro
- 1 large lime
- 1 can low sodium black beans
- 1 can sweet corn*
Using a small chopper or by hand, finely chop the bell peppers and onion, and add to bowl. I love using my mini-chopper (aff link) because it never fails a kid starts screaming for me the minute I get my hands all full of onion!
Mince cilantro so that once it is all chopped you have about 6 tablespoons. Add to bowl. (I probably use way more than 6 tablespoons because I LOVE me some Cilantro!) Drain the corn and drain and rince the black beans and add them to the bowl as well! Gently roll the lime on your cutting board to “get the juices flowing” as Rachael Ray would say and slice and juice the entire lime over the mixture. Add Salt & Pepper to taste.
I choose to use lower sodium beans because then it is my choice on how much salt to add versus the can already making that decision for me. Also if it is summertime and sweet corn is in season, by all means use fresh! Cook on the grill and then add kernels of about 3-4 ears, in place of the can, YUM!
Serve with tortilla chips as a tasty snack or on top of chicken breasts or fish fillets as the perfect flavorful garnish!