Name: Zesty Corn and Black Bean Salsa
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: US
Ingredients: 2 (10 ounce) packages frozen corn, thawed; 2 (15 ounce) cans black beans, rinsed and drained; 1 green bell pepper, diced; 1 red bell pepper, diced; 0.5 jalapeno pepper, finely chopped (remove seeds for less heat); 0.5 cup finely chopped red onion; 0.5 cup chopped fresh cilantro; 2 cloves garlic, minced; 0.5 cup mayonnaise; 0.25 cup sour cream; 2 tablespoons red wine vinegar; 2 tablespoons ground cumin, or to taste; 1 tablespoon chili powder; 0.5 teaspoon cayenne pepper; 0.5 teaspoon salt, or to taste; Juice of 1 lime; Ground black pepper to taste

This vibrant corn salsa with black beans is elevated with a creamy dressing, offering a delightful twist on a classic flavor combination. Perfect as a side, topping, or dip, it's a guaranteed crowd-pleaser.

Follow The Directions

01

Step

15 mins

In a large bowl, gently combine the thawed corn, rinsed black beans, diced green and red bell peppers, finely chopped jalapeno, red onion, cilantro, and minced garlic. (5 minutes)

02

Step

5 mins

In a separate small bowl, whisk together the mayonnaise, sour cream, red wine vinegar, cumin, chili powder, cayenne pepper, salt, lime juice, and black pepper until smooth and well combined. (3 minutes)

03

Step

2 mins

Pour the creamy dressing over the corn and black bean mixture. Gently toss to ensure all ingredients are evenly coated. (2 minutes)

04

Step

30 mins

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for the best taste! (30 minutes)

For a smoky flavor, grill the corn before adding it to the salsa.
Adjust the amount of jalapeno and cayenne pepper to suit your spice preference.
If you don't have red wine vinegar, apple cider vinegar or white vinegar can be used as a substitute.
Serve with tortilla chips, grilled chicken, or fish tacos.

Adrianna Mertz

Written by

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