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.
All summer long we’ll mix this up to pair with our favorite Twisted Mule for quick and easy noshing.
Black Bean Salsa with Rotisserie Chicken Dinner
- Grab a rotisserie chicken at the store.
- Prep the meat by pulling it off the bones.
- Warm tortillas.
- Add Black Bean Confetti Salsa and garnish with fresh cilantro.
If I have an extra 10 minutes to spare, I may toss a salad to go with, but I rarely have those extra minutes.
Black Bean Confetti Salsa
- 14 ounces black beans , drained and rinsed
- 1 1/2 cups corn kernels , cut from cob or frozen, defrosted
- 10 ounces Rotel tomatoes , drained well (or other diced tomatoes with chiles)
- 1/2 cup green onions , white and green parts coarsely chopped
- 1/4 cup green chilies
- 1 handful cilantro leaves , coarsely 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 avocados , cubed
- Mix all the ingredients together, except the avocado. Adjust any seasoning, as desired. Gently mix-in the avocado just before serving.
- The avocado can make the salsa look muddy if it is added too soon or is too ripe, so it is best gently mixed-in just before serving.
- Can be prepared in advance kept in the refrigerator without the avocado for up to 24 hours.
- If you cannot find canned Rotel tomatoes, use fresh tomatoes and increase the amount of green chilies.