My friend Cate shared her corn and black bean salsa recipe on the earlier version of this blog over 7 years ago! Since I lost most of the old posts from that old blog, I find myself frequently getting requests to forward “the corn and black bean salsa email”. This recipe is seriously easy and the people are STILL asking for the recipe this many years later. Tuck this one away for the next time you want to impress some people, but also have other things to do.
From Cate:
I put together the recipe by smashing a bunch of recipes together from google trying to replicate the most addictive ‘dip’ I’ve ever come across at a party. The instructions are simple:
“COMBINE”
How can you not love a recipe who’s directions are one word? You can do it in any order, but I prefer to mix all of the spices with the oil and vinegar first, then add the rinsed corn and black beans, then stir in the cilantro and feta. Now, if you’ve ever tried to shove chopped cilantro into a tablespoon, you realize how frustrating this recipe can be. I an usually not a cilantro fan (which is why there is so little in the original recipe), but the oil and vinegar cut the bite so dramatically that I’ve started to put around 3/4 of a bunch of cilantro into the dip. This helps curb my guilt of fresh herbs going to waste too. Add as much or as little feta as you’d like and refrigerate before serving.
Pros:
It’s quick, easy, and always a hit.
Cons:
You’ll have to share the recipe ;o)
Print
Black Bean and Corn Salsa
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 1x
- Category: Appetizer
Description
The best salsa you'll ever make for a party.
Scale
Ingredients
Ingredients:
- 1/2 cup Balsamic Vinegar
- 4 tbsp Olive Oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 2 cans Black Beans (rinsed)
- 2 cans white shoepeg corn (rinsed or not)
- 6 tbsp chopped cilantro
- Feta Cheese
Instructions
Instructions
- COMBINE
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