Black Bean & Corn Salsa

I have a bean salsa recipe already on the blog that is absolutely delicious, but comes with a rather long ingredient list. (Don’t judge the quality of the blog post if you check it out—it’s so old!) Today’s black bean and corn salsa recipe is a simplified version of that. Under 10 ingredients, just dice, chop, mix and enjoy. Even the most novice of home chefs will find success with this one. 🙂

Black Bean & Corn Salsa

If you’re making this black bean and corn salsa for a large party or event, I’d double the ingredients as they’re listed. The portions below are perfect for me and Joe to store in the refrigerator and eat through the weekend. But if you’re entertaining, double it up!

You can get creative with customizing this recipe. If the majority of it is going to be consumed the day it’s made, I’ll add in some avocado. Chopped bell pepper is another good add-in. Serve with chips or as part of a build-your-own taco bar (now I’m party planning for the summer in my head).

Similar / Pairing Recipes

If you like this black bean and corn salsa, check these out:

• The Bean Dip – This is the bean salsa I linked to earlier in the post. More ingredients, equally delicious.
• Spicy Baked Tofu – Combine this spicy baked tofu with this salsa and some brown rice for a yummy taco bowl.
• Cherry Sangria – If you’re hosting a summer party, serve up this salsa and some delicious cherry sangria.
• Pineapple Avocado Salsa – I like making this salsa as a topping for grilled fish. I don’t really eat fish, but Joe is obsessed!

Enjoy this corn salsa recipe! I think I like the next-day leftovers even better than the freshly made salsa. A little marinating over night … *chef’s kiss*

xo Nicole