This Spicy Black Bean and Corn Salsa is perfect to make for summer entertaining. It is an easy recipe to put together and the flavors work perfectly with some crisp tortilla chips. It is also wonderful as a side dish, topping on tacos, chicken or fish. Try this super tasty salsa today!
Why you'll love this
This spicy black bean and corn salsa is a quick, easy and nutritious way to add flavor to any meal. It is a spicy salsa to serve with nachos, tacos, or your favorite chips.
- black beans
- RoTel diced tomatoes and green chiles
- chipotle peppers
- ground cumin
- lime juice
How to make Spicy Black Bean and Corn Salsa
This corn salsa recipe will make a large portion of salsa, so it is perfect for when you are hosting a party or having the gang over. If you don't need that much of it, simply adjust the portion sizes.
To make this delicious spicy black bean and corn salsa, start by draining the canned corn and sautéing it up on the stove for a short time on high heat. All you're going for here is to give the corn a little bit of char.
Once your corn has gotten a bit of color, add it to a large bowl, along with black beans (rinse them first), chopped onion, and RoTel.
Then, add in your minced garlic, chipotle peppers, and ground cumin.
Stir gently and get those flavors combined.
Chop up the chives and add as a topping and sprinkle with some lime juice for flavor. Such an amazing blend of flavors!
This Spicy Black Bean and Corn Salsa goes great with chips or crackers. It is a fabulous appetizer to have out as guests arrive.
I also love this served over some grilled chicken. It takes run of the mill chicken and perks it up!
You can also use this salsa on tacos to add a little heat. I like to make some and set it out at a taco bar where people can just spoon it onto their tacos. There are so many ways to enjoy this flavorful salsa!
Spicy Black Bean and Corn Salsa
- 1 can corn
- 1 can black beans rinsed
- 1 can RoTel diced tomatoes and chiles
- ½ small onion chopped
- 1 teaspoon minced garlic
- 1 teaspoon chipotle peppers
- ½ teaspoon ground cumin
- 2 chopped chives optional
- lime juice optional
- If you're going to use the chives, roast them up on the stove on a hot plate. Once done, remove, let cool and set aside.
- Next, drain corn and saute it up on the stove for a short time. All you're going for here is to give it a little bit of char.
- Then, add cooked corn, black beans, chopped onion, and RoTel to a bowl.
- Once done, add in minced garlic, chipotle peppers, and ground cumin.
- Stir gently and get those flavors combined.
- Chop up cooked chives and add as a topping and sprinkle with some lime juice for flavor.
- Serve with chips or crackers and enjoy!
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
You can add some diced red onion, bell peppers and chopped avocado. If you are a cilantro lover, garnish with fresh cilantro.
You can store this in the refrigerator in an airtight container for up to 3 days.
Yes, you can use an equal amount of frozen corn. Just cook up the corn before adding it to the salsa.
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