THE RECIPE JOURNAL · Appetizer
Amy's Silky Corn and Black Bean Salsa
This fresh and flavorful salsa combines sweet corn and hearty black beans for a perfect balance of textures and tastes. It’s an easy, vibrant addition to any meal or a tasty snack on its own.
FROM THE KITCHEN • Amy's Silky Corn and Black Bean Salsa
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Grilled Chicken Fajitas
Something delicious to watch next.
01
Step 1
Start by mixing the black beans, corn, red and green bell peppers, onion, and parsley in a large bowl. In a separate smaller bowl, whisk together the sour cream, mayo, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper until smooth. Pour this creamy dressing over the veggie and bean mix, then gently toss everything together until it’s all nicely coated. Let it sit for a bit if you can, so the flavors get to know each other before serving.
Why you’ll love it
This salsa is a perfect balance of creamy and fresh flavors. The sweetness of corn pairs beautifully with the earthiness of black beans, creating a dish that feels both light and satisfying. It’s great for a quick snack or as a vibrant side for any meal.
How to serve
Serve chilled alongside grilled chicken or fish for a fresh contrast. It also works wonderfully as a topping for tacos, nachos, or even as a dip with tortilla chips. For extra creaminess, add a dollop of sour cream or a sprinkle of crumbled queso fresco.
Storage & leftovers
Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving as some liquid may separate. Avoid freezing, as it can change the texture of the corn and beans.
