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On Memorial Day weekend, there are always lots of activities planned, many of which center around food. For us, we spent much of the weekend at birthday parties, but today we finally had the requisite grilling and cooking, and the wee ones had a blast.
Granted, this isn’t the recipe that I made today (Laura, I made your Twix bars AGAIN), it’s one of my favorites for barbeques and other informal gatherings. And now that I look at this recipe again, I’m going to have to make it soon!
Happy Memorial Day – and a huge thank you to all those who serve in every capacity.
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How to Make Black Bean and Corn Salsa
Soak your black beans overnight.
Drain and rinse a couple times. Fill your pot with water about an inch over the beans again and simmer for 2-3 hours until tender. Drain and add to a bowl.
While the beans are coming to room temperature, seed your tomatoes (or be lazy like me and just cut them in half) and chop them 1/2 inch pieces. Chop the red onion (you want about 3/4 cup – depending on your preference; this is what I shoot for) and the cilantro.
Add these to the beans along with the frozen corn, and stir gently to mix. Add the juice of your limes and about 1/2 teaspoon salt (again – season to your taste). Stir again. Slice up your avocadoes into the same size pieces as your tomatoes and add to the salsa. Stir gently one last time to coat the avocado with the lime juice and distribute throughout the salsa, but don’t break the up.
Chill in the fridge for at least an hour. Serve the same day with chips (or my favorite – slices of cucumber so I can justify eating the entire bowl myself).
Black Bean and Corn Salsa
Ingredients
- 1/2 pound black beans washed and soaked overnight
- 10 ounces frozen corn
- 1 red onion small, chopped
- 3 Roma tomatoes seeded and chopped
- 1/2 cup fresh cilantro chopped
- 2 avocados
- 2 limes juiced
- Salt to taste
Instructions
- Soak your black beans overnight.
- Drain and rinse the beans that have been soaked overnight a couple of times. Fill your pot with water about an inch over the beans and simmer for 2–3 hours until tender. Drain and add to a bowl.1/2 pound black beans
- While the beans are coming to room temperature, seed your tomatoes and chop them 1/2 inch pieces. Chop the red onion and the cilantro.
- Add these to the beans along with the frozen corn, and stir gently to mix. Add the juice of your limes and about 1/2 teaspoon salt and then stir again.10 ounces frozen corn, 1 red onion, 3 Roma tomatoes, 1/2 cup fresh cilantro, 2 limes, Salt
- Slice up your avocadoes into the same size pieces as your tomatoes and add to the salsa. Stir gently one last time to coat the avocado with the lime juice and distribute throughout the salsa, but don’t break the up.2 avocados
- Chill in the fridge for at least an hour. Serve the same day with chips or any of your favorites.
Notes
- You can use a can of beans. Make sure it’s drained and well rinsed.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Enjoy this and more with Blessed With Grace and Tempt My Tummy Tuesday!
Sounds summery and delicious!
Mmm I love blacks bean and corn salsa, fresh sounds so much better than the stuff I've been eating.
Sounds wonderful – perfect for a summer cookout!
I have a different black bean/corn recipe, but this one with the tomatoes and avocado sounds delicious! I need to try this one out too.
serving this with sliced cucumbers is a great idea!
Oh yummy one of our favorite is black bean salsa but I've never thought of making it. GREAT idea!
Love it! Thanks, Michelle, for linking up each week.
Suzy – Absolutely! I'm all about not heating up the kitchen in the summer.
Megryansmom – Ummm me too? I'll pretend to not see the empty bowl (small child size bowl and not full, mind you) of Oberweis.
Kristen – Yep! I'm definitely bringing some to share the next time I go somewhere.
Tara – They're all different, and they're all good, aren't they?
Brenda – I thought so – inspired even 😉
Alexis – SO easy and much healthier than the processed kind. Go for it!
Lisa – You're welcome. Thanks for hosting 🙂