3 Bean Corn Salsa

Three bean corn salsa in a bowl surrounded by tortilla chips.

5 from 5 votes

The perfect potluck dish for BBQs or parties. This 3 Bean Corn Salsa is hearty, healthy and full of flavor. It's just as good as a salad as it is a dip with chips.

Prep Time15

Total Time15

Course: Appetizers and Light Bites, Sides, Snacks

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 195kcal

Author: Jenn Sebestyen

Equipment

Ingredients

1 can (15 oz) kidney beans rinsed and drained
1 can (15 oz) black beans rinsed and drained
1 can (15 oz) pinto beans rinsed and drained
1 ½ cups cooked corn fresh, frozen, grilled - your choice
½ red onion diced
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 sweet red bell pepper seeded and diced
1 jalapeño pepper ribs and seeds removed, diced
1-2 clove(s) garlic minced
8 ounces grape tomatoes halved or quartered
1 avocado diced
½ cup cilantro chopped
Juice of 2 limes about 3-4 tablespoons

Instructions

Place all the beans, corn, onion, spices, salt, and pepper in a large bowl. Toss well to combine.
Add the bell pepper, jalapeño pepper, minced garlic, tomatoes, avocado, and cilantro. Squeeze in the lime juice. Stir well to combine.
Taste and adjust seasoning as needed. Add a pinch more salt or another squeeze of lime juice.
Eat immediately or cover the bowl and set it in the fridge to let the flavors meld for about 20 to 30 minutes.
Serve with tortilla chips.

Notes

~ Drain and rinse the canned beans really well.

~ Use fresh corn cut from the cob in the summer months.

~ Chop the tomatoes, peppers, and avocado into a similar size dice.

~ Taste and adjust the seasonings to your tastes.

~ If you aren't eating the bean corn salsa right away, leave out the avocado and add it in right before serving.

~ Allowing the flavors to meld in the fridge for 20 to 30 minutes will make this dish more flavorful, although it can certainly be eaten right away.

~ Serve with tortilla chips as a snack or appetizer, toss with lettuce as a salad, stuff into tortillas for tacos, sprinkle over a baked potato, or simply eat as a side dish.

Nutrition