A sweet and tangy black bean and corn salsa is a great summer appetizer. Easy and delicious for parties!
Well, I just couldn’t wait any longer, I had to make something kind of summery.
No, we can’t do a barbecue yet, and it’s too cold to go out without a winter coat, but I had to make a fresh and summery appetizer. This black bean and corn salsa is so easy to make, and since it’s full of veggies, it’s a fresh and nutritious appetizer. The red peppers, yellow corn, and green onions make this a very pretty and colorful dip to have on your table, so it will be perfect for those summer parties!
The vinegar, olive oil, and sugar dressing does improve after some time in the fridge, but if you can’t wait, it still tastes good right after you mix it up. (Ask me how I know this). What? No, that wasn’t me hovering over the bowl eating this with chips two seconds after I mixed it up. :)
Sweet and Tangy Black Bean and Corn Salsa.
A light and fresh black bean corn salsa for summer.
- 1 1/2 cups frozen corn thawed, then drained
- 15 ounces black beans drained and rinsed
- 3 green onions white and green parts, chopped
- 1 red bell pepper diced
- 1/8 cup sugar
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
Mix the veggies in a bowl.
Add the vinegar, sugar, and olive oil, and stir.
Refrigerate for at least one hour to let the flavors blend.
Serve with tortilla chips.
Now I’m really ready for it to warm up here! Although we also have to finish up our patio before that can happen. It’s a bit of a mess right now. We sort of started a project that didn’t get finished before winter hit. But that won’t be too hard, and then we can sit out there with a bowl of this dip and a bag of chips.
Are you so ready for summer, too?