No matter how big of a batch I make of this, there is never enough. We like it with crispy blue corn tortilla chips, on top of a bed of romaine with a tiny bit of cilantro lime vinaigrette, or thrown in with some scrambled eggs. It’s so versatile and keeps well for several days, if you can get it to last that long.
It’s also very easy to make adjustments based on what you have on hand. I had tons of bell peppers from the farmer’s market, so I used extra.
I love the vibrant colors. It’s such a festive dip, it’s great for a party. We always do Mexican for our family’s Christmas Eve dinner, so I associate this with the fun of that night, but it’s good in the summer, too.
The key ingredient is cumin, and not just the powdered kind. Buy whole cumin seeds, toast it in a cast iron skillet in the oven at 350F or on the stovetop in a frying pan on med low until it’s just fragrant. Let it cool, and transfer to a mortar and pestle and crush it. It really makes a difference.
It’s a lot of chopping, but that’s the only real prep. Just be sure to wear gloves while chopping the hot peppers, because that juice in your eye is painful!
The lime and olive oil are the only dressing, mixed with tons of cilantro. I don’t think there’s such a thing as too much, but Mister BS says I can add too much, so I make sure to chop it finely so I get some in each bite and he doesn’t notice as much without the full leaves.
I don’t add the avocado until just before I’m ready to eat so it doesn’t have a chance to get mushy or brown.
Black Bean and Corn Salsa
- 2-3 large bell peppers, chopped
- 1 red onion, chopped
- 2 jalapeños, diced
- 2 habañeros, diced (adjust depending on how much heat you want—we like it spicy)
- 2 cans blacked beans
- 1 can corn
- 1 big bunch cilantro
- 2 avocados
- juice of 1 large lime
- 1/4 c olive oil
- 1 tbsp toasted cumin seeds
- 2-4 cloves garlic
Chop the veggies (except the avocados, you want to same them until last). Mix in big glass or ceramic (no metal!) bowl with black beans and corn. Add lime juice, cilantro, spices. Add chunks of avocado just before you’re ready to eat. Serve with chips, or on a salad.