This recipe for Sweet and Smoky Bean and Corn Salsa is a delicious and healthy option for a party or gathering. The sweetness from the corn and the smokiness from the paprika give the dish a wonderful depth of flavor. The beans add a great source of protein, while the tomatoes and peppers give it a refreshing crunch. The combination of flavors and textures make it a perfect accompaniment to tortilla chips or as a topping for tacos or salads. This dish can be made ahead of time and refrigerated, which makes it a great option for meal prep or a busy schedule.
To make this recipe, you will need canned black beans, canned corn, diced tomatoes, diced red onion, diced bell peppers, and spices such as paprika, garlic powder, and cumin. Simply mix all the ingredients together in a large bowl and chill until ready to serve. You can adjust the spice level to your liking by adding more or less jalapeños or using a milder pepper. This recipe is also easily customizable with other add-ins such as avocado, cilantro, or lime juice. Overall, this Sweet and Smoky Bean and Corn Salsa is a crowd-pleaser that will be sure to impress your guests.
Salsa is a popular dish enjoyed by many cultures around the world. It’s versatile and can be paired with various meals or enjoyed on its own as a snack. One popular type of salsa is sweet and smoky bean and corn salsa. This salsa is packed with flavor and is perfect for those who love a little sweetness and smokiness in their food. In this article, we’ll explore the recipe for sweet and smoky bean and corn salsa, step-by-step.
Before we get started, let’s take a look at the ingredients you’ll need to make this delicious salsa.
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeno pepper, diced
- 1/4 cup of fresh cilantro, chopped
For the Dressing:
- 1/4 cup of apple cider vinegar
- 1/4 cup of olive oil
- 1 tablespoon of honey
- 1 tablespoon of smoked paprika
- 1 tablespoon of ground cumin
- Salt and pepper to taste
Now that we have all the ingredients, let’s get started with making the sweet and smoky bean and corn salsa.
Step 1: Prepare the Ingredients
Before we can start mixing the ingredients, we need to prepare them. Start by draining and rinsing the black beans and corn. Then, dice the red onion, red and yellow bell peppers, and jalapeno pepper. Finally, chop the fresh cilantro and set aside.
Step 2: Make the Dressing
In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, smoked paprika, ground cumin, salt, and pepper. Set the dressing aside.
Step 3: Combine the Ingredients
In a large mixing bowl, combine the black beans, corn, red onion, red and yellow bell peppers, jalapeno pepper, and fresh cilantro. Mix well.
Step 4: Add the Dressing
Pour the dressing over the bean and corn mixture and stir until everything is well coated.
Step 5: Chill and Serve
Once the sweet and smoky bean and corn salsa is mixed, cover it with plastic wrap and refrigerate for at least an hour before serving. This allows the flavors to blend and intensify.
Serve the salsa chilled with tortilla chips, or as a side dish to grilled meats or fish. Enjoy!
For added smokiness, try grilling the corn on the cob and red and yellow bell peppers before adding them to the salsa. To make the salsa spicier, add more jalapeno peppers or use serrano peppers instead. You can also add some diced avocado for a creamy texture and taste.
Sweet and smoky bean and corn salsa is a perfect addition to any meal or gathering. This recipe is easy to make and packed with flavor. With a little bit of preparation and some simple ingredients, you can have a delicious and healthy snack or side dish in no time.
1. Can I use frozen corn instead of canned corn?
Yes, you can. Just make sure to thaw the corn before using it in the salsa.
2. How long can I store the sweet and smoky bean and corn salsa?
The salsa can be stored in an airtight container in the refrigerator for up to 3 days.
3. Can I make the salsa ahead of time?
Yes, you can make the salsa a day ahead of time and refrigerate it until ready to serve.
4. Can I use different types of beans?
Absolutely! This recipe is versatile, and you can substitute black beans with kidney beans or pinto beans.
5. Is this salsa spicy?
It has a mild level of heat, but you can adjust the spiciness by adding more jalapeno peppers or using hotter peppers like serrano or habanero.