My no cook corn black bean salsa recipe takes 10 minutes to make and is perfect for parties, tailgating and holidays. Make this your new favorite quick appetizer!
Tailgating season is almost here. I am actually watching baseball this summer and now I have to get myself in a football mood.
I’m not complaining though it may sound like I am. Spring and autumn are my favorite seasons – the temperature is just right, and so is the food.
Fresh veggies in the spring and alllll the dips and appetizers in the fall.
I’ve been experimenting with a variety of no-cook recipes the last month or so because it’s been HOT here in Chicago.
Also, per usual, we have been entertaining friends and family a lot. When company is over I don’t want my time monopolized by the dish in the oven and the pots and pans on the stove.
Sure, I don’t mind hanging out in the kitchen for a little bit but I spend enough time in there on a regular basis. When company is over, I want to socialize with my guests. To do that, you really need a few good no-cook recipes.
This no cook corn black bean salsa recipe is just such a recipe – it requires zero cooking (hence the name) and very little prep. In fact, you don’t even have to thaw out the corn!
No Cook Corn Black Bean Salsa
I am in love with this recipe because it is so easy to make.
Before you start chopping and dicing all of your ingredients, measure out the frozen corn and put it in a big bowl with the black beans. Then do all of the cutting – while you’re doing that the corn will thaw out.
When you put everything into the bowl and stir it up, the corn and black beans will be cold enough that you can serve this dip right away without having to chill it first. I think that makes this recipe a double winner!
The only “tip” I have for this recipe is to cut the onions the same size or smaller than the tomato. Also, if you don’t want a spicy salsa, substitute the tomatoes for diced tomatoes without chiles.
- 2 cups frozen corn
- 29 ounce can black beans, drained and rinsed
- 14.5 ounce can petite diced tomatoes with chiles
- 1/2 cup diced red onion
- 4 tablespoon diced chipotle chiles in adobo sauce
- 3 teaspoon finely minced garlic
- 3/4 cup chopped cilantro
- 1/8 cup cider vinegar
- 1/2 cup lime juice
- 1 tablespoon chile powder
- 1/2 tablespoon cumin
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- In a large bowl, combine the corn and black beans. Set aside. Cut up your onions, garlic and cilantro. Add everything remaining to the corn and black beans and stir well. Serve chilled.
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Looking for more dip recipes?
Try my recipe for green onion dip.
Or this delicious recipe for hot pimento cheese dip.