Corn and Black Bean Salsa

Chips and salsa is one of my guilty pleasures and a go to comfort food.

I can eat an entire jar of salsa in one sitting…it’s a problem.

Plus, any time I see anything including corn and black beans…I’m instantly sold

My mother in law introduced me to it and I have always made sure to have the ingredients in case of an emergency/craving.

I mostly consume chips and salsa in the summer and this is the perfect thing to throw together for a last minute BBQ.

It is super versatile and you can add and subtract anything you want from the recipe.  If I have anything in my little garden I add it, or if I have any veggies that need to be used up I add those too!  You can eat this as primarily salsa, or you can put it atop grilled chicken or even add it to a southwestern salad.

I hope your summer is going well so far!

I can’t believe it’s almost the day I turn a quarter century…yikes, where does the time go?!?!

I can’t complain, it has been an amazingly fun and eventful season so far!

Hopefully you have had time to enjoy some delicious food, drinks and time by the water!

Mikey and I have been all over the place and were able to go to this delicious burger joint right by our house last week.  We decided to walk…since it was only a mile away and only 104 degrees in the shade…I’m always full of great ideas.

BUT, it was well worth it since it was the best burger I have ever had. The place is called Kuma’s Corner  and it’s known for their blaring heavy metal music, tattoo clad staff and magically innovative burger combinations.  I had the Absu and it was out of this world.  If you are ever able to go to this place, I recommend you put it at the top of your list!

The reason for that little burger rant is because I was also thinking this salsa would be amazing atop a burger and smothered with some pepper jack cheese and avocado!

Oh the possibilities.

Recipe: Corn and Black Bean Salsa


1 Packet, Good Seasons, Italian Dressing Mix

1 Can Black Beans, Drained and rinsed

1 Can Corn, drained

1 Can diced tomatoes, drained (or 1-3 Roma tomatoes diced)

1/2 Cup Cilantro, chopped

1/4 Red Onion, diced

Any other vegetables can be added, sometimes I’ll add yellow peppers, red peppers, avocado, pineapple, mango, jalapenos etc.


Combine everything in a bowl, mix together and serve with tortilla chips!

It’s also great on top of chicken, by itself as a salad or in a southwestern style salad with lettuce, etc. It lasts for up to one week but may get a little soggy before then so keep an eye on it.


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