Last Sunday was Superbowl Sunday… and a Superbowl spread is not complete without some good chips and dip. As some of you may know…corn is a staple in our household and we’re not going to watch the big game without one of our favorites. Our friend Vivian usually makes a corn and bean dip for large get togethers. You can always count on this addicting dip to be served up in a large bowl with plenty of tortilla chips at poker parties and gatherings. Sadly, Vivian and her family has moved up to Northern California and we miss them very much! Derrick requested that I recreate Vivian’s dip for the Superbowl. Here’s my take on a tomato-less corn and black bean salsa. I added green and red bell peppers for texture and color. It’s tangy, fresh and tasty! It’s a nice change to the traditional salsa, guacamole and onion dip. This corn salsa recipe is so easy, quick and makes enough to serve a crowd. You can make this in advance so that you can actually relax and watch the game. This recipe can be halved or doubled if needed and would also be great served with tacos, over grilled chicken or fish.
Corn Salsa
Prep: 15 mins Inactive time: 2 hours Serves: 24
Ingredients:
2 29 oz. cans of whole kernel corn, drained
2 15 oz. cans of black beans, rinsed and drained
3-4 jalapenos (depending on how spicy you like it), finely chopped (tip: de-seed it if you want it milder or leave the seeds in for more heat)
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 green onions, chopped
2/3 C olive oil
¾ C vinegar
4 Tbs. fresh lime juice
1½ tsp. sea salt
1 tsp. black pepper
Directions:
- In a large bowl, gently combine corn, black beans, jalapenos, red and green bell peppers and green onions.
- In a measuring cup or bowl, whisk together oil, vinegar, lime juice, sea salt and pepper. Add to corn mixture and gently stir to coat. Cover and refrigerate for 2 hours and serve with tortilla chips. You can start digging in right away, but I think this salsa is better if you’re patient and allow the corn and beans to really soak in the flavors. This can be made the night before.
Enjoy!
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ooh! yummy! good choice!
This looks really delicious and perfect for
summer.
This salsa is just so beautiful and fresh-looking! I wanted to let you know that I submitted it to the M&T Spotlight: http://www.makeandtakes.com/spotlight
I will be giving this a try very soon. I may even BBQ the corn on the grill.
Erin: Thank you!!
Branny: Thank you – I think it would be perfect for summer too!
Laurel: Thank you — it’s nice to have something on the lighter side on game day!
Tiffany: Yay – glad that you’ll be trying the recipe soon. I think it would be wonderful with grilled corn! I can’t wait until summer rolls around — corn on the cob is one of my favorites!
i love corn salsa… the problem is that because it’s corn and black beans i think i can eat the entire bowl~!
I make this often 🙂 I will sometimes add diced tomatoes
and a bit of taco seasoning.
We love corn too! This dip looks great, Quyen. You done Vivian proud, I’m sure!
That’s one healthy looking salsa. I’d like to try it — I
don’t even need the Super Bowl to find a reason. Yum.
Louise: Haa,haa — I have such a weak spot for corn….good thing the salsa is on the healthy side 🙂
Lindsay: tomatoes and taco seasoning sounds like a wonderful addition! Gotta love some extra color and kick!
Gastronomer: Thank you!!
Sara: Thank you! Yup…definitely don’t need Superbowl to enjoy this salsa! Hope you love it!
i still love this… especially the graphics… reminds me of a recipe i have, gotta pull that out!