Black Bean Corn Salsa WonkyWonderful

My First Time Making This Salsa

I first made this salsa for a big family picnic. My grandson said it was the best thing on the table. I still laugh at that.

It is so easy to put together. You just mix everything in one bowl. No cooking at all. This matters because it means anyone can make it. You do not have to be a fancy chef.

The Magic of Simple Ingredients

Look at those beans and corn. They are such humble foods. But together, they create something special. Doesn’t that smell amazing with the cumin and garlic?

Using canned beans and corn is a real time-saver. It helps you get a healthy meal on the table fast. Fun fact: Black beans are full of fiber, which is great for your tummy. What is your favorite canned food to cook with?

Why The Cilantro Matters

Some people think cilantro is just a green sprinkle. But it is so much more. It adds a fresh, bright taste that wakes up the whole dish.

I know a few folks who say it tastes like soap. That is a real thing! If you are one of them, just use a little parsley instead. This matters because cooking should suit your own taste.

A Salsa For Every Occasion

This is not just for chips. I love it spooned over grilled chicken. It is also perfect with fish tacos. The possibilities are endless.

I once brought it to a potluck and it was gone in minutes. Everyone asked for the recipe. What would you eat with this salsa?

Let’s Talk About The Dressing

The Italian dressing is the secret. It adds a little tang and holds everything together. It is the glue of the salsa, but a very tasty glue.

You can use a store-bought bottle or make your own. I have done both. The result is always delicious. Do you have a favorite brand of dressing?

Your Kitchen, Your Rules

The best part about this recipe is you can change it. Do you love red bell peppers? Throw some in. Not a fan of raw onion? Use less.

This matters because it makes the recipe yours. Cooking is about joy, not just following rules. I hope you try it and make it your own.

Ingredients:

Ingredient	Amount	Notes
Black beans	14.5 oz can	Drained and rinsed
Corn kernels	14.5 oz can	Drained (or frozen corn – thawed, drained)
Cherry tomatoes	1 cup	Diced
Green bell pepper	1 medium	Diced
Red onion	1/3 cup	Finely diced
Italian dressing	1/3 cup
Fresh cilantro	1/4 cup	Roughly chopped
Garlic clove	1	Minced
Ground cumin	1 teaspoon
Salt and pepper	To taste

My Favorite Fiesta in a Bowl

Oh, this recipe takes me back. My grandson Leo calls it “confetti salsa.” I think that’s just perfect. All those bright colors mixed together make me so happy. It’s like a little party you can eat with a chip.

This is the easiest thing you can make for a crowd. Or just for yourself on a sunny afternoon. You don’t even need to turn on the stove. Just chop, toss, and you’re done. Doesn’t that sound wonderful?

Ingredients

• 1 can (15 oz) black beans, rinsed
• 1 can (15 oz) corn, drained
• 1 pint cherry tomatoes, diced
• 1 green bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup Italian dressing
• 1/4 cup chopped fresh cilantro
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

Step 1: Grab your biggest, prettiest bowl. I like to use my yellow one. It makes the colors pop. Dump in the rinsed black beans and the drained corn. I still laugh at that one time I forgot to rinse the beans. What a sticky mess that was!

Step 2: Now for the confetti part. Dice up those cherry tomatoes and the green bell pepper. Finely chop the red onion, too. (A hard-learned tip: If raw onion is too strong for you, rinse the diced pieces under cold water. It tames the bite!).

Step 3: Time for the flavor magic. Add the Italian dressing, chopped cilantro, and minced garlic. Sprinkle in that lovely ground cumin. Doesn’t that smell amazing? It reminds me of summer picnics. Give everything a really good toss.

Step 4: Now, taste it. This is the most important step. Does it need a little more salt or pepper? You are the boss of your salsa. My friend Maria likes to add a squeeze of lime here. What secret ingredient would you add? Share below!

Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings
Category: Appetizer, Snack

Let’s Shake It Up!

This salsa is like a good friend. It’s happy to change things up. Here are a few fun twists we love. They keep things interesting.

The Zesty Citrus Boost: Add the juice of one whole lime and some diced avocado. It makes it so creamy and tangy.

The Sweet Summer Swap: Use fresh, raw corn cut right off the cob. It’s so crunchy and sweet. Perfect for August.

The Spicy Fiesta Kick: Chop up a jalapeño and mix it in. For real heat, leave the seeds in. It will wake up your taste buds!

Which one would you try first? Comment below!

The Perfect Party Pairings

We always eat this salsa with big, salty tortilla chips. That’s a must. But it’s also wonderful spooned over grilled chicken or fish. It turns a simple dinner into a celebration.

For drinks, I have two favorites. A cold glass of lemonade with mint is so refreshing. For the grown-ups, a light, crisp lager beer is just perfect. It cuts through the flavors beautifully.

Which would you choose tonight?

Keeping Your Salsa Fresh and Tasty

This salsa is best eaten within three days. Keep it in a sealed container in the fridge. The flavors get even better the next day.

I do not recommend freezing this salsa. The tomatoes and peppers get too watery when they thaw. It loses its wonderful fresh crunch.

I once made a huge batch for a family party. We ate it for days. It was a happy, tasty reminder of our time together.

Batch cooking saves you time on busy nights. You can grab a healthy snack straight from the fridge. This makes good choices easy.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salsa Problems

Is your salsa too watery? Let your canned corn and beans drain well. Pat them dry with a paper towel for a minute.

I remember when my salsa was too bland. I forgot the salt and cumin. Now I taste it before I serve it every time.

Is the onion taste too strong? Soak your diced red onion in cold water for ten minutes. This makes the flavor much milder.

These small steps build your cooking confidence. You learn how to make a recipe truly your own. Getting the flavor just right matters for a happy meal.

Which of these problems have you run into before?

Your Salsa Questions Answered

Q: Is this recipe gluten-free?

A: Yes, it is. Just check your Italian dressing label to be sure.

Q: Can I make it ahead?

A: Absolutely. Making it a few hours early lets the flavors mix.

Q: What if I don’t like cilantro?

A: You can just leave it out. A little fresh parsley is a nice swap.

Q: Can I double the recipe?

A: Of course. Use a very big bowl so you can mix it well.

Q: Any other add-in ideas?

A: A diced avocado is delicious. Just add it right before you serve. *Fun fact: A squeeze of lime juice keeps the avocado green.

Which tip will you try first?

Thanks for Cooking With Me

I hope you love this bright and cheerful salsa. It always brings a smile to my table. I would love to see your creation.

Share a picture of your finished dish with your friends and family. It is so fun to see everyone’s own little twist.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.