Black Bean and Corn Salsa

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I have a secret measuring cup when I’m on the road and can’t take my whole kitchen with me. It comes in handy when I’m making quick camping recipes or picnic food – recipes like this black bean and corn salsa. I almost called it Can Can Black Bean Corn Salsa.

Since I was residing in a cabin with minimal utensils for the week and I needed a dish for a Memorial Day party with friends, I pulled out a handy dandy can of black beans to make this recipe.  Sure, I could have gone out and bought “a dish to pass”, but what’s the fun in that? First, I had to rinse and drain the beans and transfer them to a bowl so I could use the can as a “measuring cup”. Yup. How easy is that?!

This recipe is fabulous because it has all the delicious flavors of summer but caters to a wide variety of allergies. One group of people we are going to be with quite frequently with this move brings a wide variety of food allergies to the table, and we, of course, add to that. Finding allergy friendly recipes that everyone can eat is a bit of a challenge, but you all know I love a good challenge.

I skip garlic in this recipe since that’s an allergy in the group, but you really won’t miss it too much since lime, salt, and cilantro with fresh summer produce are a match made in foodie heaven. If you want to add my dear friend garlic, mince 1 clove and mix it in.

You can use this black bean and corn salad as a salsa or a side salad. In fact, it’s so good even those in my family who dislike beans enjoy it.

Black Bean and Corn Salsa

Print Recipe

• Author: Heather McCurdy
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 cups 1x

Ingredients

Scale 1x2x3x

• 1 16 ounce can black beans, drained (appr. 1.5 cups if using homemade beans)
• 1 can fresh corn (appr. 3 medium ears of corn)
• 1/3 can grape tomatoes (appr. 8-10)
• 1/3 can green bell pepper (appr. 1/2 large or 1 small)
• 1/4 can red onion (appr. 1 small)
• 1 tablespoon fresh cilantro (finely chopped)
• Juice of 2 limes
• 1 teaspoon oil
• 1 generous pinch of salt (appr. 1/2 teaspoon)

Instructions

1. Rinse and drain beans, getting as much liquid off them as possible.
2. Cut corn off cobs, measuring 1 can full.
3. Heat oil in pan, then put corn into a frying pan over medium high heat, softening the corn a little and browning it. *Note: You can also throw the corn on the cob on the grill and grill it on all sides a few minutes each then cut it off the cob.
4. Finely dice tomatoes, pepper, and onion.
5. Mix together all vegetables and seasonings.
6. Mix in lime juice.
7. Chill in refrigerator until ready to serve.

Best if made 1 day in advance.

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