Bean and Corn Salsa {Picture Tutorial}

5 / 5 (1 review) No Comments

Hey Y’all! I’m going to share with you my most requested recipe. I have made it for showers, parties, and potlucks and everyone loves it.  I constantly have people ask if I am willing to give them the recipe.  In fact, I just had a friend send me a Facebook message asking for it (she was on vacation and was craving it). It is perfect for a picnic or pool party, or even just as a side to go with burgers at a cookout.

bean corn salsa

I love that it uses a few shelf stable ingredients that I can always have on hand in my pantry. Here is what you need to make it:

bean corn need

Start by draining and rinsing the black beans in a colander.

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Drain the corn & Rotel.

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Chop the green onions

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Now it is time to make the dressing.  Start with 2 tsp. extra virgin olive oil,

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then add 2 tsp. red wine vinegar,

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the juice of 1 lime,

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1 tsp. cumin, and finally salt and pepper to taste.

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Now mix it up with a fork.

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Once well mixed pour the dressing over the veggies in a mixing bowl.

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Now just place it in the fridge to chill for a few hours.  The longer it sits, the better it is as the flavors develop together. Right before serving it add the avocado. If avocados are cheap I use 3, if they are pricey I add 2 diced avocados. It is easiest to cut it in the skin then scoop it out with a large spoon.

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Now it is ready to eat! I always taste it at this point to see if I need to add any salt or pepper or a little extra lime juice.  My favorite chips to serve with it are the Tortilla scoops because they are perfect for scooping up all that yummy salsa. Hopefully you enjoy it as much as I do!

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bean corn salsa

 

Bean and Corn Salsa {Picture Tutorial}

5 / 5 (1 review)
Prep Time: 15 minutes | Cook Time: 15 minutes
Yield: about 6 cups | Serves: 25

Ingredients

  • 1 can black beans-drained & rinsed
  • 1 can corn, drained
  • 1 can Rotel (the Mexican one is good, but so is the original)
  • 1 bunch green onions, chopped
  • 2-3 avocado diced
  • Mix the above in a bowl, then add the dressing
  • 2 tsp. olive oil
  • Juice of 1-2 limes
  • 2 tsp. red wine vinegar
  • 1 tsp. cumin
  • salt & Pepper to taste
  • Dressing:

  • 2 tsp. extra virgin olive oil
  • 2 tsp. red wine vinegar
  • juice of 1 lime
  • 1 tsp. cumin
  • salt & pepper to taste.

Instructions

  1. Drain and rinse the black beans in a colander.
  2. Drain the corn & rotel.
  3. Chop the green onions
  4. Combine black beans, corn, Rotel, and green onions in a mixing bowl.
  5. In another bowl mix the extra virgin olive oil, red wine vinegar, juice of 1 lime, 1 tsp. cumin, and salt & pepper using a fork to make the dressing
  6. Pour dressing over the veggies in a mixing bowl.
  7. Stir to combine
  8. Put it in the fridge to chill for a few hours.
  9. The longer it sits, the better it is as the flavors develop together.
  10. Right before serving add the avocado.
Ingredients: Avocado, Beans, Corn, Lime, Rotel, Tomato
Meal Type: Appetizers and Snacks, New Year's Eve, Summer, Super Bowl Party, Clean Eating, Dairy Free, Egg Free, Gluten Free, Meatless
Categories: Finger Food and Dips, Healthy, Mexican, Vegetables, No Bake

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