Black Bean and Corn Salsa is an easy-to-make summer salad with diced vegetables and black beans. It gets its delicious flavor from lime juice, cumin, and balsamic vinegar.
Easy-to-Make
This is an easy recipe to put together! It is healthy, low fat, and full of vegetables. My sister gave me the recipe and told me it was delicious. She was right! I have a lot of black bean salad recipes, but this one has an unexpected ingredient that sets this dish apart from all the others.
Special Ingredient in Black Bean and Corn Salsa
This recipe uses balsamic vinegar, which gives it a great flavor! Some balsamic vinegar found at specialty shops is aged until thick and sweet. I wanted the taste for this recipe to be savory without the sweetness, so I used a bottle of sour balsamic that you can find at the grocery store. How do you tell the difference between sweet and tart balsamic vinegar? The price! Sweet balsamic vinegar is much more expensive because it is aged to develop its complex flavor. However, sour balsamic gives the perfect flavor to this salsa.
Chopping Vegetables
Sometimes when I am in a hurry, I use an electric chopper to chop all my vegetables. However, I have found that it is best to hand-chop the vegetables for this salsa. The reason? Electric choppers wring out a lot of liquids from the vegetables. When you hand-chop vegetables, they do not lose as much liquid making a better salsa.
Black Beans
This recipe says to drain and rinse the black beans. If you have ever wondered why a recipe says to do this, it is to rinse away some of the sodium found in the liquid. The recipe says to add salt, which seems counterintuitive since you just rinsed away the salt. However, rinsing the beans helps you control the amount of salt in the salsa.
Other Flavors in Black Bean and Corn Salsa
This salsa also has cumin and fresh lime juice, which go well with the balsamic vinegar to give it additional flavor. It has chopped cilantro, which pairs nicely with the other chopped vegetables. However, if you don’t like cilantro, you can omit it and add some chopped green onions.
How to Serve Black Bean and Corn Salsa
Serve this salsa as an appetizer with tortilla chips, or place it on a taco salad or alongside your favorite Tex-Mex or Mexican dishes. Keep it chilled while the flavors meld, but then sit it out for 15 to 20 minutes before serving it for the best flavor.
Other Recipes You Might Like
Click on each name to link to the recipe.
- Texas Caviar (Cowboy Caviar)
- Black Beans and Corn Bake
- Coconut Black-Eyed Peas
- Black Beans and Corn Salad
- Veggie Nachos
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
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- (1) 15-ounce can black beans, rinsed and drained
- 1 cup red bell pepper, finely chopped
- 1/3 cup purple onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 2/3 cup frozen corn, thawed
- 3 tablespoons fresh lime juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon salt
- Tortilla chips (optional)
Ingredients
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- In a medium-sized bowl, add all the ingredients and stir. Refrigerate 2-3 hours so the flavors combine.
- Serve with tortilla chips.
To avoid the salsa becoming too sweet, do not use heavily aged balsamic vinegar.Β Instead, use a less expensive balsamic vinegar that is readily available at the grocery store.