Black Bean and Corn Salsa 3 Ways!
Beans beans the magical fruit! I love this salsa because its so versatile and you can you it in so many ways. I’ve prepared three different ways that this salsa can be used; each as delicious as the last.
Chips and salsa!
While this recipe is super versatile, it’s also great just on its own with tortilla chips. This salsa is very fresh and juicy as is, but if you’re craving creamy mix in some sour cream and taco seasoning for a little extra spice.
If you have ANY left over salsa still (which is highly unlikely) then here is another option to transform it. I love making tacos with this salsa by adding the premade salsa, avocado, shredded lettuce and a squeeze of lime to a tortilla. Super simple, super quick and super healthy and delicious!
If you’re looking for a veggie taquito then here it is! I love to use this salsa as a healthy taquito filling. Add this filling to tortillas, roll and place on a lined baking sheet. Bake at 350 degrees for 10-15 minutes or until golden. If you’re looking for a little creaminess, add some cheese before rolling and/or a dollop of sour cream.
- 1 can black beans
- 1 can corn
- 3-4 roman tomatoes diced
- 1/2 red onion
- hand full cilantro sliced
- 1 lime’s juice
- pinch of salt
- In a large bowl add all ingredients and mix well. Add a pinch of salt to help the flavors get friendly.
- Perfect for eating right away, but I prefer to let chill for 30 minutes to help flavors combine.
If you find more ways to use this salsa please send me your pictures! I’d love to see what new combinations you can come up with!
If you like this recipe please share or leave a comment and tell me what you think!