This Fiesta Black Bean and Corn Salsa recipe is a crowd-pleaser. It’s easy to make up a large batch, which makes it perfect for potluck gatherings. And it’s Minnesota Nice, which means that it’s not really spicy at all.
Black beans, corn, onion and red pepper mix with a sweet and flavorful vinaigrette to make this dish. Serve it up with tortilla chips as a salsa, or serve it on its own as a salad. It also makes a great topping for chicken or fish.
Fiesta Black Bean and Corn Salsa
Makes 4 cups
- 1 15.25 oz can of whole kernel corn, drained (or use 1.5 cups frozen corn, thawed)
- 2 15-oz cans of black beans, rinsed and drained
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 3 tsp chili powder (or more, to taste)
- 2 T olive oil
- 1/2 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 T balsamic vinegar
- 2 T lemon (or lime) juice
- 1/2 c fresh minced cilantro
Directions: Toss together the corn, onion, red pepper, and black beans. Stir in chili powder. In a separate bowl, mix together the olive oil, garlic powder, salt, pepper, vinegar, and lemon juice. Pour the mixture over the vegetables, then stir in the cilantro. Chill for 2 hours before serving. Serve with chips, or serve with chicken or fish.
This recipe makes a whopping 4 cups of black bean and corn salsa , so if you don’t have a crowd to feed it to, you may want to halve the recipe.