It brings any Tex-Mex casserole up to the next level.
#Black bean salsa free#
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.Heartier and more filling than traditional salsas, Red Gold Black Bean and Corn Salsa adds bold flavor and texture to snack buffets, party spreads, picnics, and the dinner table. I dare you to find an appetizer that will please everyone the way this salsa recipe will! Whether you follow the recipe exactly or toss things in all willy-nilly (like Abe does), it’s bound to be delicious! This Black Bean and Corn Salsa is absolutely open to your personal tastes and interpretation. Simply wrapped up in tortillas or lettuce wraps as a snack.As a topper for Quesadillas or Taquitos.…I mean, besides chips or a spoon? This stuff can go in and on just about anything! What To Serve Black Bean and Corn Salsa With Cover and chill the finished product for a while (30ish minutes, at least) to allow the flavors to combine and mingle, then get to dipping! This step is not optional! Lime juice is what brings almost every good Mexican recipe together.įinally, toss everything together in a bowl with some oil, salt, and cumin (to taste).
Seriously though – this salsa benefits from it, but if you’re not a fan, you can leave it out or replace it with parsley just for the color. If you hate cilantro, we can’t be friends. Don’t forget to chop some cilantro as toss it in.If you like your salsa extra spicy, leave some of the jalapeño seeds in!.We usually use red onion more than anything, but had white available for this batch and it was great. As for onion, use whatever type you have.Plum and Roma tomatoes are perfect here (their meat to seed ratio is great).Then, dice your veggies (I love using this nifty chopper, especially with onions – no tears!). You could also just thaw some frozen corn or use canned, if you have that on hand. Next, grab a fresh ear of corn (or two if you’re into it) and slice all the kernels off. Get all the gunk off, so the beans don’t clump and make the salsa look gross.
This salsa recipe is so stinkin’ easy to throw together!įirst, drain and rinse your black beans. If you have a bag of chips handy, you can sneak scoops and no one will be the wiser. This also means easy snacking availability. One of the greatest things about this salsa recipe is that you can prepare it in advance and keep it in the fridge! There’s a ton of lime juice in here, which helps keep the veggies (especially the avocado) lookin’ fresh and pretty until chow time. Salsa is a fabulous anytime appetizer or snack – especially if there’s a party coming up, or a random Friday night in front of the TV. If you’re reading this post, there’s a good chance it’s not even remotely close to May 5th, and that’s OK! Who’s celebrating Cinco de Mayo this week?! If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy salsa recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card! JUST TAKE ME TO THE AVOCADO, BLACK BEAN AND CORN SALSA ALREADY! My way is simpler – and you’re looking at it right here. I’m very aware that the world doesn’t need another salsa recipe, but I’m pretty spoiled when it comes to salsa.Ībe has a very particular way that he makes his, and it’s always delicious. Spice up your fiesta with this colorfully delicious Avocado, Black Bean and Corn Salsa! Diced tomato, onion, and jalapeño come together with with fresh corn, black beans, and ripe avocado, with lots of lime and cilantro to round out the classic Mexican flavors.