Black Bean and Corn Salsa

23 Jun

I apologize for the lack of posts in the last couple of weeks. We have a crazy busy summer and this is the first weekend we have been home in a while. I was home alone all weekend and rather than resorting to my usual scrambled eggs and oatmeal diet, I decided to try a few recipes I’ve had on my radar. The first up is this black bean and corn salsa. This is not a new recipe, rather one that I used to make all the time. It dropped off my usual rotation and I’m not really sure why. I decided to bring it back this weekend and thought it was worth sharing with you all.


This salsa is SO easy to make and SO versatile. It can be eaten as  regular salsa, tossed with some greens or arugula, served as an accompaniment to chicken or fish, or eaten straight out of the container on its own. There are only a few ingredients, each packed with nutrition, making this easy to whip up for a  healthy weeknight meal. It has a lot of staying power from the protein and fiber in the beans and corn making it perfect for a midday snack. While this salsa tastes just fine when eaten immediately, it tastes best when it’s had a chance to sit for a few hours in the fridge. This makes it the perfect make-ahead dish to take to your next summer cookout 🙂

Black Bean and Corn Salsa

1 can black beans, drained and rinsed

1 can summer crisp corn, drained and rinsed

1 cup red bell pepper, diced

1/2 cup red onion, diced

1 teaspoon dijon mustard

1/4 cup balsamic vinegar

2 T olive oil

Salt and pepper to taste

1. In a medium bowl combine beans, corn, red pepper, and onion.

2. In a small bowl, whisk together vinegar, dijon, salt and pepper. Gradually whisk in olive oil. Pour over bean mixture and toss to combine. Store in an airtight container in the refrigerator.


4 Responses to “Black Bean and Corn Salsa”

  1. Wendy Norman June 24, 2013 at 11:59 am #

    Sounds good Rachel; would it fit into a Renal diet?

    • rpnorman June 25, 2013 at 10:51 pm #

      Thanks Wendy! A small amount would be ok but the beans are high in potassium and the corn is high in phosphorus. Both of these nutrients need to be restricted on a renal diet.


  1. Miracle Greek Yogurt Breakfast | deliciousbalance - July 17, 2013

    […] Remember that really busy summer I mentioned in an earlier post? […]

  2. Sweet and Sour Turkey Meatballs | deliciousbalance - February 5, 2014

    […] with my sick hubby and me? Sweet and Sour Turkey Meatballs it is! (along with game day guacamole, black bean and corn salsa, wings, and creamy broccoli […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Alice and Louise

Butter, Sugar, and Mishaps: Adventures in Baking

Buckwheat for your health

Learn more about this superfood - Buckwheat!

how to be an analyst

a navigation of psychoanalysis and motherhood

Chez CateyLou

Always hungry.

Bucket List Publications

Indulge- Travel, Adventure, & New Experiences

Dannivee Studio

capturing life, creating art

Miss Marzipan

healthy • heartfelt • homemade

The Gourmand Traveller

A blog about food.

thought i might suggest...

the title says it all.


Smile Always

Sophie Bowns

“Without leaps of imagination or dreaming, we lose the excitement of possibilities. Dreaming, after all is a form of planning.” ― Gloria Steinem

Andie Duncan : Motherload VO

Where smart, silly and serious play extremely well together.

%d bloggers like this: