Micki’s Black Bean Corn Salsa

Some people call it black bean salsa, some call it texas caviar.  I simply call it delicious.  This stuff is so good that I can eat it by the spoonful, with or without chips.  I’m not alone either.  Andrew and Alex, my two youngest, will join me in my spoon eating of this black bean goodness.   We mainly use it as a dip for tortilla chips or as an accompaniment with main dishes; I’ve got two main dish recipes that I will be sharing in the upcoming days that use it as an enhancement.  It’s versatile, healthy and yummy!

I have my best Texas friend, EVER, to thank for this delicious recipe.  Micki and I met 6 years ago at a childbirth class for the arrival of both of our first children, and we’ve never looked back.  I love this girl to pieces.  She’s the type of friend that you can tell anything to, call any time of the day or night, talk on the phone with for HOURS and never get bored, and just plain have a kick ass time with any time you see her.  She’s been there for the laughs and tears; even now that we’re long distance.  She’s got your back no matter what and she’ll defend you with everything that’s in her. Friends come and go, but every once in a while you meet one that you know is special.  Micki’s that one for me.  I love ya girl!

Now, without further ado… Black Bean and Corn Salsa; Micki Style.  Here’s what you’ll need:

Ingredients Needed:

1 Large Lime, Juiced
2 Tbsp. Balsamic Vinegar
½ tsp. Ground Cumin
¼ tsp. Salt
1 15 Oz. Can Black Beans, Rinsed and Drained
1 Cup Frozen Corn Kernels, Thawed
1 Medium Tomato, Diced
8 Thin Green Onions, Sliced (1/2 cup)
1/4 Cup Chopped Fresh Cilantro
1 Fresh Avocado, Chopped

Combine your lime juice, vinegar, cumin and salt in a large bowl; stir to mix well. Next, add in the beans, corn, green onions and cilantro; and stir to mix well again. Before serving add in the  tomato and avocado.  Serve immediately or refrigerate overnight.

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Micki's Black Bean Corn Salsa

Total Time: 15 min

Ingredients:

1 Large Lime, Juiced
2 Tbsp Balsamic Vinegar
1/2 tsp Ground Cumin
1/4 tsp Salt
1 15 Oz. Can Black Beans, Rinsed and Drained
1 Cup Frozen Corn Kernels, Thawed
1 Medium Tomato, Diced
4 Green Onions, Chopped (1/2 Cup)
1/4 Cup Fresh Cilantro, Chopped
1 Avocado, Chopped

Directions:

Combine your lime juice, vinegar, cumin and salt in a large bowl; stir to mix well.

Next, add in the beans, corn, green onions and cilantro; and stir to mix well again.

Before serving add in the tomato and avocado.

Serve immediately or refrigerate overnight.

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16 Responses to “Micki’s Black Bean Corn Salsa”

  1. 1

    anniebakes — May 17, 2010 @ 3:33 pm

    mmmmm, i posted a texas caviar last year similar but I didn't use balsamic and I used hominy instead of corn, maybe I'll try your route this summer, it's all just so refreshing, especially with the lime addition!! anne
    http://www.anniebakes.net

  2. 2

    Claudia — May 17, 2010 @ 8:43 pm

    I do love this – like your addition of balsamic and will do that next time. It's such a fun and pretty healthy dip.

  3. 3

    Micki — May 17, 2010 @ 10:04 pm

    Miss you too Julie! Yum, now I am going to have to make Corn Bean Salsa this week! Great pic of us btw:)

  4. 4

    Morellocherry — May 18, 2010 @ 4:54 am

    looks great!

  5. 5

    OK Chick — May 18, 2010 @ 8:03 am

    I make this as well, and it's amazing!!! It's a great summer side dish.

  6. 6

    gnee — May 18, 2010 @ 8:07 am

    I think this looks so good and healthy. I've seen something similar, but it wasn't as pretty as yours. I love the chunks of avocado and thank you so much for sharing your recipe.

  7. 7

    Mhel — May 18, 2010 @ 10:44 am

    I love the colors and flavors. They all go together well!! Looks yummy, healthy, and full of flavor!! Dropping by from SITS!

    http://penspansandpuns.blogspot.com/2010/05/fresh-finds-tasty-bites-good-vibes-part.html

  8. 8

    Dalia (Generation X Mom) — May 18, 2010 @ 12:23 pm

    This is making me hungry! Looks very refreshing and good.

  9. 9

    Cupy Cakey — May 18, 2010 @ 1:38 pm

    We're throwing out bumpkins a little shindig this weekend and I am now sure what side dish I'll be making for the adults. Thank you for this scrumptious recipe!
    Which one are you?

  10. 10

    la gourmande — May 20, 2010 @ 8:30 am

    That looks great, fresh and healthy. I will try it with another sort of black beans. Texas doesn't export its beans nor its oil to us.

  11. 11

    Eloise — June 17, 2010 @ 4:39 pm

    I made this today for a group of ladies coming over to play bridge, and it was delicious! It will also be great as a side dish. Thanks for sharing your recipe. Good to see you taking some Texas with you back to North Carolina. :)

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