15-Minute Chipotle Black Bean Salsa with Corn
Bright, smoky salsa combining drained canned tomatoes, black beans, and corn with fresh cilantro, white wine vinegar, and chipotle chile pepper. A make-ahead dip with balanced heat and acidity, best served chilled with tortilla chips.
Ingredients
- 14 ½ oz canned diced tomatoes, drained
- 8 ¾ oz canned whole kernel corn, drained
- 1 cup canned black beans, drained and rinsed
- 2 tbsp red onion, chopped
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 tbsp fresh cilantro, chopped
- 1 tsp chipotle chile peppercayenne pepper0.5 tspheat
less smoky, more heat
- ¼ tsp salt
Instructions
- 1
Combine all ingredients in a medium bowl and mix well
- 2
Cover and refrigerate for at least 30 minutes before serving
Tips
Drain tomatoes and corn thoroughly to prevent excess liquid and watery salsa
Make ahead up to 1 day; flavors deepen when chilled overnight
Good to Know
Refrigerate covered up to 3 days. Liquid separation is normal; stir before serving.
Prepare up to 1 day ahead. Refrigerate covered. Flavors meld and improve overnight.
Transfer to serving bowl. Serve chilled with tortilla chips.
Common Mistakes
Skip draining canned goods to avoid watery, diluted salsa
Under-chilling to avoid serving at room temperature and losing crisp flavors
Substitutions
improves texture slightly