Spicy Black Bean and Corn Salsa

Staff Writer
Spicy Black Bean and Corn Salsa
Cooking Planit

Spicy and fresh, this is a perfect side dish for taco night or an easy "chips and dip" appetizer. This dish packs some heat. Cut back on the chipotle peppers for a more mild taste if you prefer.
 

4
Servings
246
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup corn on the cob
  • 1 Cup black beans, canned
  • black pepper
  • kosher salt
  • 3 chipotle peppers in adobo sauce
  • 2/3 Cups queso blanco
  • 1 Tablespoon honey
  • 2/3 Cups fresh cilantro
  • 1/4 Cup fresh lime juice
  • 2 roma tomatoes
  • 1 Tablespoon adobo sauce from can of chipotles
  • 2 Tablespoons extra virgin olive oil

Directions

Stand the corncob upright on one end and use a knife to carefully shave the kernels off the cob. Place in a large bowl.

Strain the black beans through a colander, then rinse with cold water. Pat dry, then add the indicated amount to the bowl of corn.

Dice tomatoes, then add to corn mixture.

Prepare a food processor with the blade attachment.

Slice open chipotle peppers and scoop out seeds. Place peppers in food processor along with adobo sauce from the can. Avoid touching your face when handling peppers, and wash hands immediately after.

Trim cilantro leaves from the stems. Pack the measuring cup full, then add to the food processor along with the honey and fresh lime juice.

Process until mixture is almost smooth, then, with motor running, drizzle in olive oil. 

Stop and scrape sides, then season with salt and pepper to taste. Pour into bowl of corn and black beans.

Stir corn and black bean mixture until sauce is well incorporated, then fold in the queso blanco.

Check final seasoning and add more salt and pepper if necessary, then cover and refrigerate until ready to serve.

Transfer spicy black bean and corn salsa to a serving bowl or dinner plates. Ready to eat!

Black Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Black Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.

Nutritional Facts

Total Fat
12g
19%
Sugar
10g
N/A
Saturated Fat
4g
19%
Cholesterol
14mg
5%
Protein
10g
20%
Carbs
28g
9%
Vitamin A
404µg
45%
Vitamin B12
0.3µg
5.7%
Vitamin B6
0.2mg
10.5%
Vitamin C
53mg
89%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
11%
Vitamin K
23µg
29%
Calcium
172mg
17%
Fiber
6g
25%
Folate (food)
66µg
N/A
Folate equivalent (total)
66µg
16%
Iron
2mg
11%
Magnesium
55mg
14%
Monounsaturated
6g
N/A
Niacin (B3)
2mg
9%
Phosphorus
211mg
30%
Polyunsaturated
1g
N/A
Potassium
534mg
15%
Riboflavin (B2)
0.2mg
10.7%
Sodium
914mg
38%
Sugars, added
4g
N/A
Thiamin (B1)
0.2mg
11.9%
Trans
0.2g
N/A
Zinc
1mg
9%

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