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.
Black Bean Confetti Salsa
An easy appetizer is essential when you’ve got family and friends gathering. Whether it’s a Memorial Day Menu or 4th of July Menu you’re looking for, you’ll love how nicely this fits.
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.
Rotisserie Chicken with Black Bean Confetti Salsa
Black Bean Confetti Salsa
A hearty salsa for a party table or weeknight side dish -- spicy, sweet, creamy, and fresh tasting. Serve with tortilla chips or as a side for tacos, burritos, or enchiladas.
Servings: 6 Servings
Ingredients
- 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
Instructions
- Mix all the ingredients together, except the avocado. Adjust any seasoning, as desired. Gently mix-in the avocado just before serving.
Notes
- 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.
Nutrition
Calories: 353kcal | Carbohydrates: 46g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Sodium: 451mg | Potassium: 959mg | Fiber: 17g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 17.2mg | Calcium: 51mg | Iron: 3.3mg
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Emily Kemp says
This looks like such an amazing salsa, Can’t wait to try it!
Swathi says
Judy,
This salsa looks perfect, healthy delicious and colorful. I am highlighting this recipe.
Alea says
Your 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 Purcell says
Thanks Alea, yeah, spoon works too if you run out of chips. 😉
ChgoJohn says
Now that’s a festive looking salsa, Judy! It’s so enticing.
Judy Purcell says
Thanks John, it is enticing, sometimes I fill up on salsa and forget to eat the chicken!
Pati says
Stunning photos Judy. You’re getting good at this 😉
Judy Purcell says
Aw, thanks friend, the learning curve has been steep, but I can see improvement. Thanks for noticing, your encouragement means so much.