I love hearty salsas made with black beans, corn, and other delicious additions. I've shared this recipe for a creamy black bean salsa that is stupendous, but I also have a bit of an obsession with this one. One of my dearest friends shared this recipe with me years ago, and every time I make it I am reminded of our great years together cooking and eating with our families. She was so good to be inclusive of my gluten free kids right from the start. You are going to love this recipe too. With white corn, tomatoes, avocados, cilantro and Italian dressing, it disappears quickly. I can eat a whole bowl for lunch by myself!
Black Bean and White Corn Salsa
Makes 4 cups
2 cans white corn, drained
1 can black beans, drained and rinsed
1 bunch green onions, chopped
3 Roma tomatoes (or a cup of cherry tomatoes), chopped
Chopped cilantro to taste
1 to 2 ripe avocados
1 packet dry Italian dressing mix
Oil, vinegar, and water needed for dressing
Salt and pepper to taste
In a large bowl, stir together corn, black beans, green onions, tomatoes, and cilantro. Prepare the Italian dressing according to package directions. Pour over the salsa and stir to coat. Season with salt and pepper. Chill well in the refrigerator. Just before serving, dice the avocados and stir in with the salsa. Serve with corn tortilla chips.
Gather your ingredients. You will need two cans of white corn, a can of black beans, a bunch of green onions, 3 Roma tomatoes or some cherry tomatoes, 1-2 avocados, cilantro, an Italian dressing packet mix, vegetable oil and white vinegar.
To start, drain and rinse the black beans, and drain the corn. Add them to a large bowl.
Chop a bunch of green onions and the tomatoes.
Chop some cilantro (amount to your liking).
Add the onions, tomatoes, and cilantro to the bowl.
Mix the Italian dressing according to package directions. Pour over the salsa and stir to combine. Salt and pepper to taste.
Place in the refrigerator and chill for at least a few hours, or even overnight.
Just before serving, slice the avocado.
Gently stir in the avocado. If I'm not going to be eating all the salsa at that time, I will spoon out into a smaller bowl the amount that will be eaten to mix with the avocado. You can add another avocado to the rest later. That way you don't have to save any with avocado and have to deal with it discoloring.
Serve with your favorite tortilla chips. My friend loves it with Tostitos Scoops. I can eat this by the spoonful.
It's just all around a wonderful combination of flavors and textures that fills you up and makes you so happy. Great to serve as an appetizer, at a party, or for snacking. It tastes best after some time in the refrigerator, so can easily be made ahead of time, or even the day before! Enjoy!
Recipe Source: Recipe from my dear friend Brooklin Healy