Corn-Bean Salsa Recipe for Summer!
I was going to share a DIY art project with you this week, but after making my family’s corn-bean salsa for 3 days in a row over the 4th of July holiday weekend, for 3 different barbeques, I knew that I had to sneak the recipe in here, especially while we are in the prime season for it!
I guess I shouldn’t really say that this is my family’s corn-bean salsa, but we make it A LOT. We all bring it to A LOT of barbeques, and we give out the recipe A LOT, so for the sake of sharing our version of it, I’ll call it our own.
This is such great salsa for the summertime, especially if you plant way too many tomato plants and are always looking for something else to dice a tomato into. In our house we are eagerly checking on our one tiny green tomato that is stuck to the side of our plant, waiting for it to grow, so unfortunately my tomatoes came from the store. A green thumb, I certainly do not have.
One batch of this salsa is enough to fill a decent sized bowl and perfect to bring to a party or to serve poolside. I always bring along a bag of tortilla chips to serve with it. Any kind will get the job done, but the Tostitos “scoops” work best because you can really fill them up and get a good mix of all the ingredients in each bite.
Not only is this salsa amazing on Tostitos, but whenever we have it at a BBQ, my husband and I (and anyone else who watches us do it) top our burgers with it as well. SO GOOD. And if there are any leftovers, I have been known to put a heaping scoop of it on top of a bed of lettuce for lunch the next day, or to top a chicken breast with it for dinner. Some people also refer it as a salad itself, and serve it completely on its own as a side dish! It is such a great mix of veggies that you can really do so much with it for great summertime flavor.
Whenever someone asks me for the recipe, I usually just tell them that it is everything that they see, plus lime and kosher salt. It’s really so simple, and healthy! It is all vegetables, plus a sprinkle of salt! How many other dishes served at a barbeque can claim that? Your bathing suit will thank you. Although mine is still mad at me over my love of potato salad and all things dessert, but that’s for another post.
Corn- Canned, frozen or Fresh. I usually use 1 can, drained. You can also use 3 or 4 ears, cutting it right off the cob. You don’t even need to boil it first!
Black Beans- 1 can, drained and rinsed.
Red Onion- 1/2 c chopped small
Tomato- 3 or 4 small tomatoes. I prefer plum, and I scrape out the seeds and gunk before dicing it up.
Cilantro- the leaves of 3 or 4 stalks, chopped
Lime Juice- 1/2 lime squeezed
Avocado- 2 avocados diced. ADD RIGHT BEFORE YOU SERVE.
Mix the corn, beans, tomato, and onion in a medium-sized bowl. Squeeze half of a lime over the entire mix and a sprinkle of kosher salt to taste. Because avocado does start to turn brown once it is exposed to air, you’ll want to wait to add it right before you leave for the bbq or right before you serve it. It also helps to put a piece of saran wrap over the bowl, pushing it down so that it touches and seals the salsa, this will prevent air from browning your avocado too early. The avocado may be a little finicky and take an extra step, but it is SO worth it!
Sorry for the lack of pictures and quality of pictures in this post. I didn’t think about doing a post for it until we were whipping it up on the 3rd day of a jam-packed weekend and the last thing this mama was able to pull off was snapping blog worthy photos while getting an entire family decked out in red, white, and blue, while packing up a pool bag, plus changes of clothes for fireworks, plus sunscreen and bug spray, a pair of pjs for the baby for the ride home, plus an appetizer! Please tell me I am not the only one running around like a lunatic 30 minutes before any event???
This is one of my absolute favorite summer dishes, so I hope you guys give it a try, and let me know how you like it! Anybody else have a favorite salsa, besides ALL of them of course?!