Tender black beans and sweet corn round out the flavors in this spicy as you want to make it salsa. Use this basic fresh salsa recipe below, or make this a 3-ingredient recipe by just using your favorite jarred salsa.
When I was in high school, I used to visit my brother and his family in Washington state each summer. One of my favorite memories of those trips was cooking with my sister-in-law, a Cordon Bleu trained chef. We would flip through her cooking magazines and pick things to make. One of the very first things we made together was tostadas with this Corn & Black Bean Salsa.
I remember thinking how life-changing this salsa was…I mean, I’d always known salsa from a jar, but this was a whole new ballgame. Silly to think that now, but at 16 I was just beginning to develop a love for cooking.
To this day, I’m not a huge fan of jarred salsa, and corn & black bean salsa is still my favorite. I’ve shared my aunt’s Blender Salsa recipe before, but it does have a few ingredients that aren’t always readily available. This fresh salsa recipe is a basic recipe that you can’t go wrong with.
It only needs 5 ingredients, all of them fresh – tomatoes, jalapenos, onion, cilantro and lime juice. Oh, and of course salt. You can play around with the heat by adding more or less jalapeno (add the seeds for more heat, no seeds for less) and with the rest of the flavors until the salsa is to your liking. To keep the salsa from getting too soggy, be sure to remove the seeds from the tomatoes.
Once you love the salsa, you can serve it as is, or get really crazy by adding the black beans and corn. That’s the way I love it. It’s a super delicious and hearty dip that’s also the perfect topping for chicken or fish.
Basic Fresh Salsa with Corn & Black BeansPrint Pin Rate
- 8-9 ripe roma tomatoes
- 2 jalapenos some (or all) seeds removed
- 1 small white or red onion
- 1-2 tablespoons cilantro
- 1-2 limes
- Salt to taste
- 1 14- ounce can corn drained
- 1 14- ounce can black beans drained and rinsed
- Remove seeds and pulp from the tomatoes and cut into quarters. Remove seeds from the jalapenos (if desired) and chop. Roughly chop the onions and cilantro.
- Place first tomatoes, jalapenos, onions and cilantro into a food processor. Pulse several times until the vegetables finely chopped and combined. If you prefer a chunkier salsa, you can forego the food processor and chop all the ingredients to your desired size.
- Place the chopped ingredients into a small bowl and stir in juice from 1 lime. Add a couple pinches of salt. Taste and add more lime and salt as desired.
- To make the Corn & Black Bean Salsa, stir in the corn and black beans and add more lime and salt to taste.
- Serve with tortilla chips, on tacos, or over baked chicken or white fish.
For more easy and delicious dips, try these:
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.