A hearty salsa for a party table or weeknight side dish—spicy, sweet, creamy, and fresh flavors for easy meals. Serve with tortilla chips or as a side for tacos, burritos, or enchiladas.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Appetizer
Cuisine: Mexican
Servings: 6Servings
Calories: 353kcal
Author: Judy Purcell
Ingredients
14ouncesblack beans, drained and rinsed
1 1/2cupscorn kernels, cut from cob or frozen, defrosted
10ouncesRotel tomatoes, drained well (or other diced tomatoes with chiles)
1/2cupgreen onions, white and green parts coarsely chopped
1/4cupgreen chilies
1/3cupchopped cilantro leaves
3clovesgarlic, minced
1 1/2teaspoonsea salt
1teaspoonblack pepper
1/2teaspoonancho chili powder, or chipotle chile powder for more spice
Mix the black beans, corn, tomatoes, onions, chiles, cilantro, and garlic in a medium mixing bowl.
Sprinkle with ancho chile, cumin, salt, and pepper (and crushed pepper, if adding), and stir to combine.
Squeeze the lime juice over the avocado and gently fold in (just before serving).
Notes
RECIPE TIPS & VARIATIONS
The avocado can make the salsa look muddy if added too soon, so it is best gently mixed in just before serving.
Store in the refrigerator without the avocado for up to 5 days. Once the avocado is added, storage time is reduced to 24 hours due to the avocado turning brown.
If you cannot find canned Rotel tomatoes, use fresh tomatoes and increase the amount of green chilies.
Substitute red wine vinegar for the lime juice.
Substitute red onion for the green onions.
For more lime flavor, add 2 teaspoons lime zest from the fresh limes before juicing.
Substitute any favorite cooked beans for the black beans.
Substitute fresh chopped jalapeno for the green chiles.
Substitute chipotle chile powder for the ancho for a spicier flavor.
Make this salsa into a salad—see full instructions in post.
Serve as an appetizer, filling for burritos and tacos, or as a side dish.