Black Bean and Corn Salsa and a Bean Blog Hop

With the weather heating up (and it is scorching here already!) I’ve got light, bright, fresh, raw salads, salsas, and sauces on the brain. I whipped up this delicious Black Bean and Corn Salsa to top the fish tacos that I just posted about, but I was also eating the leftovers with tortilla chips as a dip. It would be great with grilled chicken or fish as well. In addition to the black beans and corn, I also included pineapple for a hint of sweetness, tomato, cilantro, and lime juice. I could seriously eat this one way or another every day of summer. What are your favorite bean recipes? Link them up in the blog hop below!

Black Bean and Corn Salsa

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5.0 from 9 reviews
Black Bean and Corn Salsa
 
Prep Time
Total Time
 
This light, fresh black bean and corn salsa makes a great topping for fish tacos or grilled chicken, but is also perfect with tortilla chips.
Author:
Recipe Type: Condiment
Yield: Makes 3¼ cups
Ingredients
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1¼ cups corn kernels (from 2 ears corn)
  • 1 cup chopped pineapple
  • ½ cup chopped tomato
  • ½ cup packed chopped cilantro
  • 2 tablespoons fresh lime juice
  • Salt and pepper
Directions
  1. Combine all the ingredients in a large bowl.
  2. Toss to combine. Season with additional salt, pepper, or lime juice as needed.
  3. Serve immediately or store in the refrigerator for up to 2 days.
Notes
Gluten free, Parve, Vegan, Vegetarian

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86 thoughts on “Black Bean and Corn Salsa and a Bean Blog Hop

  1. Eri

    Hello Katherine, I’m making this salsa but without pineapple, I’m going to try it with the fruit next time!
    Have a wonderful weekend my friend!

  2. Willow

    Yum – love corn and black beans together, definitely a winning combination!

    Also – trying to link up, but there’s no button to do so like there usually is. Am I the only one encountering this issue?

  3. mjskit

    What a great twist to the classic black bean salsa – pineapple! I’ve added mango, but pineapple sounds very interesting. HUM! Might have to try it. πŸ™‚ Timing hop topic – we’re having pinto bean tostadas for supper tonight so I’ve linked up my black bean tostada to your hop. Great hop topic! Have a wonderful weekend!

  4. Nami | Just One Cookbook

    Amazing – the black bean & corn salsa looks great, but the choice of blue plate for this dish is just perfect. I really love this picture Katherine! I never had salsa with pineapples in it. What a creative addition! Have a great weekend!

    • Katherine

      Aw thank you Nami! I got the blue plate in Istanbul – they have the most gorgeous ceramics! And I love pineapple in my salsa, it gives it a nice tang πŸ™‚

  5. Tina@flourtrader

    This is really a creative use of flavors! I have seen this type of salsa but never with the pineapple in there. That addition does make it so much better as far as I am concerned. Thanks for posting this, I appreciate this better recipe for salsa! Enjoy the weekend!

  6. Liz

    My version does not have pineapple, but that’s such a yummy addition! A must try for the summer πŸ™‚ Have a lovely weekend!

  7. Suchi

    I love sweetcorn and pineapple salsa, but never add black beans to it….thanks for sharing the recipe…must give it a try….:-)Loved the bowl you served it in, is it Mexican?

    • Katherine

      My pleasure I hope you enjoy! And thanks – I got the bowl on my recent trip to Istanbul! They have the most gorgeous ceramics there and so inexpensive. It was only a few dollars!

  8. Thyme (Sarah)

    Your plates are fabulous. I have some similar that we purchased in Mexico. I could eat this dish every day as well…with a chip or just with a spoon. Just tried fish tacos out on the Oregon Coast last week. Yum!

    • Katherine

      Thanks Sarah!! The plate and bowls in the background are from my recent trip to Istanbul – I fell head over heels in love with their pottery and lucky for me it was dirt cheap! And I totally ate a lot of this with chips…and then with a spoon πŸ™‚

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