This Summer Corn and Black Bean Salsa (no tomatoes) will be your next favourite side-dish to make for pool-side gatherings, casual BBQs, and summer paaaahties 😎
And the best part about this corn salsa? It’s just dead simple to make, healthy, and it’s so yummy, that hubby and I have ate it for lunch more than a few times and absolutely love it♥️
Another reason why this salsa is so good? It travels well🚚
With our RV trip around Ontario fast approaching, I’ll be making a big batch of this and a few other things to at least keep us going for a few hours on the road, without having to stop for food.
Kinda the point of an RV, I think no?😄
And when you’re traveling anywhere, sticking gluten-free can be a challenge. Your typical drive-thru, diner and rest stop/gas station don’t usually tend to have a whole whack of gluten-free options (besides Trident and Aquafina.)
With a healthy, gluten-free snack like this corn salsa with black beans, you can stay fueled-up for life on the road and stick with the gluten-free eating you know you need.
Here’s what you’ll need to make this Summer Corn and Black Bean Salsa (without tomatoes)
- 2 cups corn niblets – these can be fresh or frozen thawed. I’ll often just put 2 cups of frozen corn niblets into my 2 cup measuring cup and let it thaw in the fridge till I need it later in the day
- 1 cup black beans – the source of the healthy carb and protein in this salsa, beans are a must and black beans are perfect for this recipe
- 1 lime, juiced – I’ll often use one more lime and squirt the juice over the bowl of the salsa, right before serving
- ¼ large red onion (about ⅓ cup), diced
- 1 jalapeno, de-seeded and chopped – this is so GOOD. Just don’t try and take your contacts out after chopping one of these bad boys
- Cilantro – ¼ cup – or as much as you want!
- Parsley – ¼ cup – same point as above
- Salt – ¼ tsp
I have leftover jalapeno peppers and/or red onion. What can I make with them?
Do you find random parts of onions, garlic, ginger, or in this case, jalapeno peppers drying up on your counter, not getting used up?
Besides throwing them into my compost (which – confession alert – I don’t do 100% of the time), it’s great to have yet another recipe to use them up with.
So for the jalapeno, if you have extras (or didn’t use the whole one in the first recipe):
- You can use it up in this Simple Mango Salsa. It’s absolutely delicious.
For the red onion:
- You can also use the rest of the red onion in this salad: Lemony Brown Rice, Broccoli and Feta Salad
- Or try this super healthy and delicious salad: Simple Romaine Salad with Radish and Parmesan.
I want to make this for a main meal – what I can serve with this corn and black bean salsa?
This corn salsa makes a great side for a main meal. You can try this Easy Gluten-Free Turkey Burger Recipe for a main protein and have the salsa on the side.
Try it with these Simple Haddock Quesadillas too. That would be a great pairing for a healthy, gluten-free supper.
And if you need something for on-the-go, you can make this Starbucks Chicken and Vegetables Protein Box Copycat recipe too.
I’m making this corn salsa to put out at a party. What should I serve it with?
- Chips (ok duh but had to be said)
- Mini naan
- Pita triangles
- Straight up baby (aka get. A. Spoon.)
Alrighty, enough chatting.
Let’s get you making this!
Here are some other healthy and gluten-free recipes for you to try:
Summer Corn and Black Bean Salsa (no tomatoes)
- 2 cup corn niblets
- 1 cup black beans
- 1/4 large red onion, diced about 1/3 cup
- 1 jalapeno pepper, de-seeded and finely chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- 1 lime
- 1/4 tsp salt
- Combine the corn, black beans, red onion, jalapeno pepper, cilantro and parsley in a serving bowl.
- Add juice of 1 lime and the salt over top and stir to combine.
- Cover and let sit in the fridge for at least 1 hour before serving.
- Before serving, squeeze the juice of 1 lime over top.