This is a recipe for easy and flavorful Chipotle Black Bean Corn Salsa made with canned beans. A perfect appetizer for that next bowl of corn chips, or a great condiment to serve over flank steak or grilled chicken. Let’s take a look.
We were just into our second bite of the Tropical Sushi Roll at Smokin’ Fins, topped with cold water lobster, fresh strawberries, mango, cilantro and spicy aoili, when Maralee announced that she was craving our friend Kathy’s Black Bean Corn Salsa.
Well, I’m so food impressionable, that smack dab in the middle of lunch, I was immediately craving Kathy’s Black Bean and Corn Salsa so I quickly sent her a text and promptly received the recipe. Thank you Kathy!
What Makes a Great Salsa? Vinegar!
I’m of the opinion that one can never have too many salsa recipes. And any time is a good time to make salsa. And especially now, with fresh tomatoes, locally grown sweet corn and fresh peppers available at our farmers’ markets. I’ve had similar black bean salsa recipes to this one, but what sends this one over the top is the addition of canned chipotle peppers and the red wine vinegar.
As you know, I’m a big fan of adding vinegar to almost anything. A splash of vinegar helps blossom and balance flavors. And as far as I’m concerned it’s as important as salt and pepper. There are a lot of ingredients in this salsa and the the red wine vinegar brings them all together to play nicely and it adds a beautiful background flavor.
Please, adjust everything here to taste. Maybe you want more tomatoes or lime. You might want extra heat and no onions. This recipe is intended for your kitchen, your plate, your belly, so make it the way you’d like it.
Recipe for Chipotle Black Bean Corn Salsa:
I hope you give this Mexican corn and bean salsa recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite black bean corn salsa recipe, let me know, I’d love to give it a try.
Or these more traditional homemade salsas that everyone should know how to make:
- Essential Mexican Restaurant Style Salsa
- Homemade Roasted Tomatillo Salsa
- Peacho de Gallo, Peach Salsa Recipe
- Mango Pico de Gallo
Serving Suggestions
This salsa is fresh, it’s delicious and it’s absolutely perfect for parties. Delicious simply served with your favorite corn chips, or use as a topping for chicken tacos or steak street tacos. And wouldn’t this salsa shine served on top of this Southwestern Grilled Chicken with Lime Butter.
Black Bean Corn Salsa
Ingredients
- ¼ Cup fresh lime juice about 2 limes
- ¼ Cup chopped cilantro
- 2-3 Tablespoons olive oil
- 4 teaspoons canned chipotle chile in adobo minced
- 1 teaspoon adobo sauce from canned chipotles in adobo
- 2-3 Tablespoon Red wine vinegar
- 1 teaspoon Ground cumin
- 2 teaspoons Dried Mexican oregano
- 1/8 teaspoon New Mexico Red Chile Powder or ancho
- 2 15 ounce Cans black beans rinsed & drained
- 1 ½ Cup Frozen Corn thawed, or fresh corn that’s been blanched
- 1 Cup Red onion chopped. Or sweet yellow onion
- 1 ½ Cup Fresh tomatoes seeds removed, chopped
- 1 Cup Chopped green pepper
- salt and pepper to taste
Instructions
- Mix all ingredients together in a large bowl. All are estimates, nothing has to be exact. Taste, adjust flavors and serve with chips. Or over grilled chicken.
Will probably make this for the Fourth. Have the tomatoes and jalapenos. Just need to corn from the FM! 🙂
Salsa looks delicious. I never thought about the impact of a little vinegar.