Black Bean Confetti Salsa
We have done more than our share of feasting on board the Celebration Express lately, so this Memorial Day we will be laying low. Thankfully, there are Sprouted Wheat Buns in the freezer for BBQ Pulled Chicken Sandwiches and all the ingredients I need for Celery, Apple, and Fennel Slaw tucked away in the crisper, should I get so inspired. We may just have to put the new ice cream maker to good use, but I think chocolate will rule the day over the Lemon-Lovers Ice Cream (I welcome your recipes for chocolate ice cream if you’d like to share a link). Missouri-Style Baby Back Ribs are easy to make ahead for a truly lazy holiday; surely, the warmer weather will draw us outside to light the grill.
As you contemplate your weekend menu, here’s a recipe you might consider serving with a bowl of tortilla chips or alongside rotisserie chicken for an easy weeknight meal. Black Bean Confetti Salsa is heartier than the usual tomato salsa—plump beans, spicy chili, sweet corn, and creamy avocado make it hard to resist. Fresh corn on the cob is ideal, but frozen corn works too. Growing up on a farm, we always had fresh corn straight from the garden in the summer. We grew more than we could possibly eat fresh, so canning was also part of the summer routine. If you are lucky enough to have home canned corn, that is also a fine substitute for fresh.
My go-to dinner plan when there is no dinner plan?
Rotisserie chicken and Black Bean Confetti Salsa folded in warmed tortillas has saved me from ordering pizza delivery more than once. I can grab a rotisserie chicken at the store, pull the meat off the bones, prep just a few fresh items, warm the tortillas, and dinner is on the table in less than 20 minutes (no delivery tip required, though I’ve considered leaving a tip jar on the counter with a cute smiley face sign).
If I have an extra 10 minutes to spare, I may toss a salad to go with, but I don’t always have those extra minutes when I take that precious time for photos! Based on this photo, I think it’s pretty obvious there wasn’t even time for staging at this point, I was getting hungy. Just tryin’ to keep it real around here. 😉
Rotisserie Chicken with Black Bean Confetti Salsa
Black Bean Confetti Salsa
Ingredients
- 14 ounces black beans -- drained and rinsed
- 1 1/2 cups corn kernels -- cut from cob or frozen , defrosted
- 1 can Rotel tomatoes -- drained well
- 1/2 cup green onions -- white and green parts coarsely chopped
- 1/4 cup green chilies
- 1 handful cilantro leaves -- chopped
- 2 cloves garlic -- minced
- 2 tablespoons lime juice
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 large avocado -- cubed
Instructions
- Mix all the ingredients together, except the avocado. Adjust any seasoning, as desired. Gently mix-in the avocado just before serving.
Notes
Nutrition
What are your plans for the weekend? Are you cooking or relaxing?
Shared on the following Blog Hops:
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
Hearth & Soul Hop at Savoring Today
Emily Kemp says
September 4, 2018 at 7:50 amThis looks like such an amazing salsa, Can’t wait to try it!
Swathi says
June 4, 2012 at 7:34 pmJudy,
This salsa looks perfect, healthy delicious and colorful. I am highlighting this recipe.
Alea says
May 30, 2012 at 9:23 pmYour salsa looks amazing! Hand me a spoon and I can make a meal of your salsa. 🙂 I love the idea of adding it to chicken to make an easy dinner.
Judy says
May 31, 2012 at 6:49 amThanks Alea, yeah, spoon works too if you run out of chips. 😉
ChgoJohn says
May 30, 2012 at 7:58 pmNow that’s a festive looking salsa, Judy! It’s so enticing.
Judy says
May 31, 2012 at 6:48 amThanks John, it is enticing, sometimes I fill up on salsa and forget to eat the chicken!
Pati says
May 25, 2012 at 7:03 amStunning photos Judy. You’re getting good at this 😉
Judy says
May 25, 2012 at 7:26 amAw, thanks friend, the learning curve has been steep, but I can see improvement. Thanks for noticing, your encouragement means so much.