Paula Deen Black Bean Salsa

Paula Deen black bean salsa is a chunky, fresh appetizer dip with black beans, sweet corn and creamy avocado that needs only 20 minutes of hands-on prep before chilling. Try this easy black bean dip for game day or cookout season, since it's make-ahead and feeds 12.

Let the salsa chill overnight in the fridge, because that rest is when the lime juice and vinegar soak into the beans and corn. Serve it right after mixing and you taste the separate ingredients instead of one blended salsa.

Paula keeps the dressing simple with just lime juice and red wine vinegar, so the beans, corn and tomatoes do the talking. She also tells you to taste it after the chill and adjust the salt, pepper and lime, since flavors mellow overnight.

Paula Deen Black Bean Salsa

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking timeminutes

Calories

110

kcal

Black beans, corn, tomatoes and avocado come together in a chunky, lime-bright salsa that gets better as it sits. Scoop it up with crisp tortilla chips or spoon it over grilled chicken for a full meal.

Ingredients

• 2 15-ounce cans rinsed and drained black beans
  

• 1 17-ounce package thawed frozen whole kernel corn
  

• 2 large seeded and diced tomatoes
  

• 1 large peeled and diced Avocado
  

• 1 diced small onion
  

• 1/8 cup chopped, up to 1/4 cup fresh cilantro
  

• 2 tablespoons lime juice
  

• 1 tablespoon red wine vinegar
  

• to taste salt
  

• to taste Pepper
  

Directions

• Prep the vegetables: Rinse and drain 2 cans of black beans, then thaw the 17-ounce package of corn. Seed and dice 2 large tomatoes, peel and dice 1 large avocado, and dice 1 small onion.
• Mix the salsa: Combine the beans, corn, tomatoes, avocado, onion, 1/8 to 1/4 cup chopped cilantro, 2 tablespoons lime juice and 1 tablespoon red wine vinegar in a large bowl. Add salt and pepper to taste, then stir everything together thoroughly.
• Chill overnight: Cover the bowl and refrigerate it overnight. That long rest lets the lime and vinegar work their way through every bite.
• Taste and adjust: Give the salsa a stir and taste it before serving. Then add more salt, pepper or lime juice as needed, since chilling mellows the seasoning.
• Serve the salsa: Spoon the salsa into a bowl and set it out with tortilla chips as an appetizer. For a meal, serve it over grilled chicken breast.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Will the avocado turn brown in the fridge?

The lime juice and vinegar slow the browning, so the avocado holds up fairly well overnight. If the top looks dull, just stir it and the green underneath comes back.

Can I use fresh corn instead of frozen?

Yes, about 3 cups of fresh kernels cut off the cob works the same way as the frozen. Cook it briefly or use it raw, and cool it completely before mixing.

Can I make this salsa further ahead than overnight?

Overnight is what the recipe calls for, and that is when it tastes best. If you want to prep earlier, mix everything except the avocado and tomatoes, then fold those in the day you serve.

How do I turn this into a main dish?

Spoon it over grilled chicken breast, which is how Paula suggests serving it as a meal. It also works piled onto tacos or spooned over rice.

What is the most common mistake with this salsa?

Skipping the final taste test is the big one. Cold dishes need more salt than you expect, so season again after the chill and add a squeeze of lime if it tastes flat.