Black bean corn salsa has become my absolute go-to for any gathering, especially during the summer months. I remember the first time I made this recipe; the vibrant colors and the sweet, smoky corn aroma filled my kitchen, and I knew it was a winner. My friends raved about it, asking me over and over again, “how to make black bean corn salsa?” It’s truly an easy black bean corn salsa to whip up, even for beginners. The combination of juicy mango, creamy avocado, and that little kick from the jalapeno is just divine. Let’s get cooking!
Why You’ll Love This Black Bean Corn Salsa
- Incredible flavor explosion: Sweet corn, tangy lime, and fresh cilantro create a taste sensation!
- Super speedy prep: You can have this delicious corn and black bean salsa ready in under 45 minutes.
- Packed with goodness: It’s a healthy black bean corn salsa, loaded with fiber and protein.
- Budget-friendly fun: Uses common, affordable ingredients that stretch for a crowd.
- Family favorite guaranteed: Even picky eaters love the sweet and savory combination.
- Versatile and adaptable: This corn and black bean salsa works with almost anything!
- Naturally vegan and gluten-free friendly (just skip the panko or use GF).
- Visually stunning: The bright colors make it a beautiful addition to any table.
Black Bean Corn Salsa Ingredients
Gathering the right black bean corn salsa ingredients is key to making this vibrant dish shine. You’ll need about 2 cups of corn kernels, ideally grilled for that smoky depth, or simply pan-seared until golden. I also grab a 540 mL can black beans, rinsed and drained, which provides our hearty base and fiber. For that sweet tropical note, I add 1 cup mango, diced. A little heat comes from 1 jalapeno, finely diced – remember to remove the seeds if you prefer it milder! We’ll also use 1/2 cup feta cheese, crumbled for a salty tang, and 1 avocado, diced for creamy richness. Freshness is essential, so I add 1 cup cilantro, chopped and 4 green onions, chopped. To season, we use 1 teaspoon salt, 1/4 cup olive oil, and the juice of 2 limes for that essential bright, zesty flavor. Finally, a little crunch comes from a unique mix of 1/2 tablespoon tajin seasoning and 1/2 cup panko breadcrumbs, which adds a delightful texture.
How to Make Black Bean Corn Salsa
- Step 1: If you’re grilling your corn, brush the ears with a little olive oil and grill over medium-high heat for about 3 minutes per side, until you see those lovely char marks. If you prefer to pan-sear, especially if you’re using frozen corn, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they start to brown and get a little smoky. This step really brings out the sweetness and adds a wonderful depth to your fresh black bean corn salsa.
- Step 2: Once the corn is cooked and slightly cooled, carefully cut the kernels off the cobs. You want about 2 cups of these golden kernels.
- Step 3: Now, let’s build this amazing salsa! In a large bowl, combine the corn kernels with the rinsed and drained black beans, diced mango, finely diced jalapeno (remember to remove seeds if you’re sensitive to heat!), creamy diced avocado, and crumbled feta cheese.
- Step 4: Add the chopped fresh cilantro and green onions to the bowl. Season everything with 1 teaspoon of salt.
- Step 5: Drizzle the olive oil and fresh lime juice over the mixture. The lime juice is crucial for brightening all the flavors and making this a truly fresh black bean corn salsa.
- Step 6: In a separate small bowl, whisk together the tajin seasoning and the panko breadcrumbs. This creates a unique, zesty coating that adds a fantastic crunch.
- Step 7: Pour this seasoned crumb mixture over the salsa. Gently toss everything together until the ingredients are well combined and the panko is evenly distributed. This finishing touch elevates it from a simple mix to a delightful dip or salad.
- Step 8: Your vibrant and delicious fresh black bean corn salsa is ready to be enjoyed! Serve it immediately with your favorite tortilla chips, as a topping for tacos, or alongside grilled chicken or fish.
Pro Tips for the Best Black Bean Corn Salsa
To really make this salsa sing, here are a few of my favorite tricks. Grilling the corn first adds a wonderful smoky depth that you just can’t get from boiling. Also, don’t skimp on the fresh cilantro and lime juice; they are the key to that bright, refreshing flavor. For an extra kick, consider adding a dash of cayenne pepper or using a spicier pepper than jalapeno. Remember, the key to a great corn and black bean salsa is fresh, quality ingredients.
What’s the secret to perfect black bean corn salsa?
The real secret to the best black bean corn salsa is balancing the sweet corn and mango with the savory black beans and the zesty lime and cilantro. That panko-tajin topping also adds a unique textural element that makes it truly special.
Can I make black bean corn salsa ahead of time?
Yes, you absolutely can! I often make this homemade black bean corn salsa a few hours before a party. Just keep the avocado separate and add it right before serving to prevent browning. It stores beautifully in an airtight container in the refrigerator. For other make-ahead party favorites, check out these cranberry feta pinwheels.
How do I avoid common mistakes with black bean corn salsa?
A common pitfall is using canned corn, which lacks the sweetness and texture of fresh or grilled corn. Also, be careful not to over-mix after adding the avocado, as it can get mushy. Finally, always rinse and drain your black beans thoroughly to remove excess sodium and starchy liquid. For more tips on healthy eating, you might find information on power bowl bliss helpful.
Best Ways to Serve Black Bean Corn Salsa
This versatile salsa is fantastic on its own, but it truly shines when paired with other dishes. One of my favorite ways to serve it is as a vibrant topping for tacos, burritos, or quesadillas. The combination of the sweet corn, hearty beans, and zesty lime is perfection! You can also spoon it over grilled chicken or fish for a healthy, flavor-packed meal. For parties, it’s a crowd-pleaser served as a dip with tortilla chips. When considering what to serve with black bean corn salsa, think about dishes that can handle its bold flavors, like grilled meats, fish tacos, or even as a side salad for a summer BBQ. If you’re looking for more dinner inspiration, consider these beef and cheese chimichangas.
Nutrition Facts for Black Bean Corn Salsa
This salsa is as healthy as it is delicious! Here’s a breakdown of what you can expect per serving (this recipe makes about 12 servings, with a serving size of 0.5 cup):
- Calories: 159 kcal
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g polyunsaturated, 5 g monounsaturated
- Trans Fat: 0.003 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 416 mg
- Protein: 5 g
- Cholesterol: 6 mg
Nutritional values are estimates and may vary based on specific ingredients used, especially if you swap out feta or adjust the amount of olive oil or tajin. For a different kind of healthy meal, explore these breakfast bowl recipes.
How to Store and Reheat Homemade Black Bean Corn Salsa
Once your delicious black bean corn salsa has cooled down, storing it properly is key to enjoying it for days. I usually transfer any leftovers into an airtight container. This keeps it fresh and prevents it from absorbing other odors in the fridge. You can safely store this homemade black bean corn salsa in the refrigerator for about 3 to 4 days. While it’s not ideal for freezing due to the avocado and fresh vegetables, if you really needed to store it longer, you could freeze it for up to 3 months, but be prepared for a slight change in texture upon thawing. If you’re reheating, I recommend gently warming it on the stovetop over low heat for a few minutes, or you can even pop it in the microwave for about 30-60 seconds. Just be sure to add the avocado and any fresh cilantro right before serving if you’ve reheated it. For another great recipe, try our cheesy scalloped potatoes.
Frequently Asked Questions About Black Bean Corn Salsa
Is this black bean corn salsa recipe healthy?
Absolutely! This salsa is packed with fiber from the beans and corn, plus vitamins and antioxidants from the fresh produce like mango, cilantro, and avocado. It’s a fantastic option for a healthy black bean corn salsa that doesn’t compromise on flavor. The olive oil and lime juice dressing keeps it light and refreshing, making it a great choice for guilt-free snacking or a nutritious side dish. For a sweet treat, you might enjoy our homemade ice cream.
Can I make this black bean corn salsa vegan?
Yes, you can easily make this a vegan black bean corn salsa! The recipe as written is very close. The only non-vegan ingredient is the feta cheese. Simply omit the feta or substitute it with a dairy-free or vegan feta alternative. You’ll still get all the amazing flavors and textures without any animal products.
What can I serve with black bean corn salsa?
This salsa is incredibly versatile! It’s perfect as a dip with tortilla chips or sturdy crackers. I also love using it as a topping for tacos, burritos, enchiladas, or even grilled chicken or fish. It makes a delicious side salad for picnics or BBQs, and can even be spooned over avocado toast or used as a filling for lettuce wraps. It truly is a fantastic addition to so many meals! For a different flavor profile, consider baby lemon impossible pies.
How do I make this black bean corn salsa spicier?
If you love a bit of heat, you can easily make this a spicy black bean corn salsa. The easiest way is to leave some or all of the seeds in the jalapeno when you dice it. For even more spice, you could add a pinch of cayenne pepper to the salsa along with the tajin and panko, or even add a finely minced serrano pepper for an extra kick.
Variations of Black Bean Corn Salsa You Can Try
This recipe is fantastic as is, but I love experimenting with different flavors and styles! If you’re looking for a truly spicy black bean corn salsa, try leaving some of the seeds in the jalapeno or adding a finely minced serrano pepper. For a smoky twist, grill your corn on the cob until nicely charred before cutting off the kernels. If you’re aiming for a lighter, tangier version, you can swap the feta for a sprinkle of cotija cheese or omit it entirely. And for an even brighter, more zesty punch, don’t hesitate to add the juice of an extra lime to your black bean corn salsa with lime. You can also make it a vegan delight by using a vegan feta alternative.
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Black Bean Corn Salsa: Amazing 45-Min Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This black bean corn salsa dip is a refreshing and flavorful summer snack. It’s packed with fiber, protein, and fresh ingredients, making it a healthy and versatile option for parties, BBQs, or as a taco topping.
Ingredients
- 4 ears of corn, grilled (about 2 cups kernels)
- 1 540 mL can black beans, rinsed and drained
- 1 cup mango, diced
- 1 jalapeno, finely diced (seeds removed)
- 1/2 cup feta cheese, crumbled
- 1 avocado, diced
- 1 cup cilantro, chopped
- 4 green onions, chopped
- 1 teaspoon salt
- 1/4 cup olive oil
- Juice of 2 limes
- 1/2 tablespoon tajin seasoning
- 1/2 cup panko breadcrumbs
Instructions
- Grill corn if desired. For whole ears, brush with olive oil and grill for 3 minutes per side until browned. Alternatively, if using frozen corn, defrost it, then cook in a skillet with 1 tablespoon olive oil over medium-high heat until kernels brown.
- Carefully cut kernels off the corn.
- In a large bowl, combine corn, black beans, mango, jalapeno, avocado, and feta cheese.
- Add cilantro, green onions, and salt.
- Drizzle with olive oil and lime juice.
- In a small bowl, combine tajin and panko breadcrumbs.
- Pour the seasoned crumbs over the salsa dip and toss to combine.
- Serve with chips, as a taco topping, or as a salad.
Notes
- For gluten-free, omit panko or use gluten-free panko.
- For dairy-free, use dairy-free feta cheese.
- To prevent panko from getting soggy, add it just before serving.
- Customize spice and flavor by adjusting cilantro, jalapeno, green onions, and mango.
- Can be stored in an airtight container in the fridge for 4-5 days.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Salad, Sauces and Dips
- Method: Grilling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 159 kcal
- Sugar: 4 g
- Sodium: 416 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g polyunsaturated, 5 g monounsaturated
- Trans Fat: 0.003 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 6 mg