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.
Black Bean & Corn Salsa
Makesabout 3 cupsServesMakes 3 cups
- 1 (15.5-ounce) can
black beans, drained and rinsed
- 1 heaping cup
fresh or thawed frozen corn kernels (if using fresh, about 1 ear)
medium plum tomato, seeded and diced
small red onion, diced
- 1/2 cup
finely chopped fresh cilantro leaves and tender stems
canned chipotle chile in adobo sauce, finely chopped, plus 2 tablespoons of the adobo sauce
Juice from 1/2 medium lime
- 1/4 teaspoon
Place all the ingredients in a medium bowl and stir to combine. Cover and refrigerate at least 30 minutes before serving to allow the flavors to meld.
Storage: Leftovers can be refrigerated in a covered container for up to 1 week.
Gluten-free: For gluten-free salsa, make sure the brand of chipotles in adobo sauce is wheat-free.