Description
This vibrant Black Bean and Corn Salsa combines sweet corn, hearty black beans, and zesty diced tomatoes with green chiles, all tossed in a flavorful Italian dressing and a blend of spices. It’s a quick, refreshing, and nutritious dip or side that adds a burst of color and taste to any gathering.
Ingredients
Scale
Vegetables and Beans
- 1 (15-oz) can corn, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can Rotel diced tomatoes and green chiles, undrained
Dressing and Seasonings
- 1 cup Italian dressing
- ½ teaspoon lime juice
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh cilantro leaves
Instructions
- Combine ingredients: In a large bowl, add the drained corn kernels, drained and rinsed black beans, undrained Rotel diced tomatoes and green chiles, Italian dressing, lime juice, chili powder, garlic powder, and cumin. Toss well to ensure all ingredients are thoroughly mixed and evenly coated with the dressing and spices.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salsa for a few hours. This allows the flavors to meld together and the salsa to become nicely chilled for serving.
- Drain and serve: Before serving, drain excess liquid from the salsa to prevent it from becoming watery. Transfer the salsa to a serving bowl and garnish with fresh cilantro leaves for a pop of color and fresh taste. Serve chilled as a dip or side dish.
Notes
- Use fresh lime juice rather than bottled for better flavor.
- Adjust the chili powder and cumin according to your spice preference.
- For added texture, consider adding chopped red onion or diced avocado just before serving.
- This salsa can be served with tortilla chips, as a topping for grilled meats, or mixed into salads.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
