Shortcut Corn and Black Bean Salsa
One of the easiest condiments you could have on hand is this Shortcut Corn and Black Bean Salsa. It’s so fresh and adds the perfect kick to all your Mexican flavoured dishes. Serve it over a main dish or eat it by the spoonful like me. It’s so good and it takes less than five minutes to mix it all together.
It’s a little reminiscent of cowboy caviar or a southwest bean salad. But to make this even simpler I like to use a container of fresh salsa. You can find fresh salsa in the refrigerated section of your grocery store, sometimes it’s by the deli or it might be hiding with the other fresh sauces next to the cheese and sour cream. It’s a great trick to keep this topping super simple. Beyond being easy, it’s a great addition to most weeknight meals.
I like spooning over chicken or adding it to tacos and these Sheet Pan Fajita Shrimp. It also makes a delicious add-in for salads or even on top of a baked potato. Loaded with tomatoes and onions from the salsa along with the extra cilantro you really get that signature Mexican flavour and then, of course, a good squeeze of lime to really brighten it all up.
Add in the black beans and corn for added texture and this sauce becomes a truly versatile side. I’m already thinking this would be tasty scrambled with a few eggs and some cheese in the morning! I can’t wait to hear what you use it with!
How to make Shortcut Corn and Black Bean Salsa
Ok ready? Drain the corn and black beans and then scoop up a cup of each and toss it into a small bowl. Add in the full container of fresh salsa, give this a stir. Next, chop the cilantro and whirl that in along with the juice from the lime. Mix it all until combined! Keep refrigerated. That’s it!
I do like to use a slotted spoon when I’m serving this, just so most of the juice runs out. It can get a little watery and I don’t like soggy tacos or fajitas. So, my suggestion is to always use a utensil that will help drain off some of the extra liquid before you add it to your dish.
This really is a shortcut side. It takes next to no effort and just as little time to make, BUT the flavours are jam-packed. Lots of kick from the salsa but the corn and black beans along with the lime helps to mellow a bit of that heat out. It’s amazing on so many dishes and really couldn’t we all use another easy side or condiment to have in our arsenal!
Loved Shortcut Corn and Black Bean Salsa? Check out these other delicious side dish recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Shortcut Corn and Black Bean Salsa
I love using this as un upscaled salsa in most of my Mexican inspired dishes. It's so easy and packs a ton of flavours, the perfect condiment to add to tacos, salad, fajitas sometimes even by the spoonful.
INGREDIENTS
- 16 oz container of fresh salsa (found in the refrigerated section of your grocery store)
- 1 cup corn kernels, canned, drained and rinsed
- 1 cup black beans, canned, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 1 lime, juice of
INSTRUCTIONS
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Mix all the ingredients together and serve over tacos, fajitas, salads, etc.
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Keep refrigerated.
