appetizer
Corn and Black Bean Salsa
This Corn and Black Bean Salsa is a bright, fresh, garden-inspired favorite at RizzieFarms. Sweet kernels of corn, hearty black beans, juicy tomatoes, jalapeño heat, creamy avocado, and fresh cilantro all mingle in a tangy lime dressing. It's the perfect quick-prep appetizer or side dish for any Mexican-themed meal, and even better when made ahead to let the flavors come together. Serve it with tortilla chips, spoon it over tacos, or enjoy it as a refreshing dip straight from the bowl.
Ingredients
Salsa
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 2 medium tomatoes, chopped
- 1 jalapeño pepper, seeded and minced
- 1/3 cup chopped fresh cilantro
- 1/3 cup lime juice
- Salt, to taste
- Black pepper, to taste
- 1 ripe avocado, chopped
- Tortilla chips, for serving
Instructions
- Combine vegetables In a mixing bowl, combine 1 can (15 ounces) whole kernel corn, 1 can (15 ounces) black beans (drained and rinsed), 2 chopped medium tomatoes, 1 seeded and minced jalapeño pepper, 1/3 cup chopped cilantro, and 1 chopped ripe avocado.
- Season Season the mixture with salt and black pepper to taste.
- Add lime juice Pour in 1/3 cup lime juice and mix gently until everything is evenly coated.
- Serve Serve immediately with tortilla chips, or refrigerate for at least 30 minutes to allow flavors to blend (recommended).
Notes
- For extra heat, leave in the jalapeño seeds or add a second pepper.
- Add diced red onion for extra crunch and flavor.
- Avocado softens over time; add just before serving if preparing ahead.