Bring this black bean and corn salsa to the next party. I guarantee you will get loads more invitations. No party can happen without you ever again. Seriously, it’s the best.
Start with the upcoming Super Bowl. Everyone will face plant right in the bowl and devour it. No leftovers ever go home.
Our daughter Beckie somehow wrangled the recipe and brought it home from a pool party in Pierre, South Dakota. Since then, it must be on any table wherever she is a guest. She is now famous for it and you will be too.
Her sister Karen made this recipe a while back. She served it in a vintage Shawnee Corn King bowl with tri-colored corn chips for her blog www.giftsandgrace.com. She graciously allowed me to use her lovely images here.
You Will Be The MVP At The Super Bowl Party
The Super Bowl is coming up fast. Make it for the party, or sooner. You will thank me.
For every football fanatic at the party, there’s a food fanatic that shows up just for the snacks. Or, like me, for the food and for the commercials. Right?
You only need some simple ingredients. I’ll bet you have a lot of them in your cupboard and fridge already.
Now, it’s just a little mixing and chopping until you are in black bean and corn salsa heaven. The only prepping to do is to chop up the cilantro and slice the green onions. After that, everything else just gets dumped in!
You can make this salsa 24/7/365. It takes a regular 16 ounce can of ordinary whole kernel corn, drained. You can also use defrosted frozen corn for this recipe.
If you think this salsa is good with canned corn, try it in the summer with fresh sweet corn! Remove the husks and silk from three ears of corn.
Just drop the ears into a pot of boiling water, then cover the pot with a lid. Take the pot off the stove burner and set it aside.
Let it sit for five minutes for perfectly blanched corn. Cut the kernels off the cob with a sharp knife and add them to the bowl! Stir it well and get ready for compliments!
Serve This Black Bean And Corn Salsa With Big Colorful Chips
Big chips are good because they hold a lot. Big COLORFUL chips are awesome because they hold a lot AND they look so darn good on the plate!
Boom! And there you are! The next king or queen of all “snackage”!
- 16 ounce can of whole kernel corn, drained
- 1 16 ounce can of black beans, rinsed and drained
- 1/4 cup of cilantro, chopped
- 1 bunch of green onions, sliced thin
- 1/2 cup mayonnaise
- 1/4 cup salsa
- 1/2 cup cheddar cheese, shredded
- 2 tsp vinegar
- 1 1/2 tsp chili powder
- 1 tsp salt
- 4 drops hot sauce
- Mix all ingredients in a bowl and refrigerate. Serve with tortilla chips.
Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 280mgCarbohydrates: 13gFiber: 3gSugar: 2gProtein: 4g
Seriously, this salsa is addictive. It’s also great as an add-in when you serve tacos or burritos. It’s even a terrific topping for baked potatoes! I’m excited to hear what you think up!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)