One of my favorite simple pleasures of summer is the food- it’s light, bright and fresh! So much variety of in- season produce to inspire new kitchen creations and mouth-watering recipes! But out of all the delicious choices of summer cuisine, somehow we still manage to get stumped with what to make for the summertime pot-lucks, BBQs or church picnics we get invited to. That’s why I am sharing my go-to recipe for my corn and black bean salsa. This salsa is the essence of summer- full of vibrant colors and refreshing! My love story with this salsa began when I was asked to bring an appetizer to my Sunday family BBQ. As I began skimming through my recipe book, I decided I wanted to try something new. I happened to be enjoying my burrito bowl at the moment when I discovered the answer was right in front of me: a simple corn and black bean salsa- affectionately now known as Chipotle on a chip!
This salsa is the perfect compliment to any summer gathering or get together. It’s like your favorite flip flops- simple and versatile. The only difficult thing about this salsa is the self-discipline required to actually save some for other people. This dish is also incredibly easy to multiply in the event you need to make a double recipe- for those times you have to feed a crowd or just have a severe hankering, which I must warn you, is a common side effect. To make this recipe even easier, I use frozen steam fresh corn- no one will ever know! But you can always use fresh corn off the cobb as a delicious substitute – and if you’re feeling ambitious! You can even add grilled chicken and wrap it in a taco to make it a meal!
Easy Corn & Black Bean Salsa
1 bag (10 oz.) frozen steam fresh corn
2 tomatoes, such as hydroponic, washed and diced
1 small red onion, diced
1 can (14.5 oz.) black beans, drained and rinsed
¼ cup fresh cilantro, roughly chopped
Salt and pepper, to taste
Tortilla chips, for dipping
- First-and this is the tricky part- microwave (yes, I said microwave) the bag of corn according to package directions.
- Meanwhile, dice the onions and tomatoes and place in a large bowl.
- Add the beans to the bowl.
- Cut the limes in half and juice each lime, making sure no seeds fall into the bowl
- Immediately, when the corn is done, add to the rest of the ingredients. It is key the corn is hot so it can absorb the juices of the tomatoes and lime.
- Salt and pepper the salsa, to taste (make sure it is adequately salted)!
- Add the fresh cilantro. Stir the salsa all together.
- Refrigerate for a minimum of 2 hours, but up to 24 hours for the flavors to get to know one another.
I hope you enjoy this simple, yet scrumptious salsa with your family and friends! This has become a beloved summer staple in my home and I know you will adopt it as one of your favorites too!
The Humble Homemaker