Looking for a delicious and boat-friendly snack or appetizer? This Black Bean & Corn Salsa is ideal and it even qualifies as a healthy choice.
It’s fast to make and even better when made a day or two ahead of time. Two added bonuses are that none of the ingredients need to be refrigerated until you mix it up and there’s nothing to spoil on a hot day. Even better, young kids can help while slightly older children can make it by themselves.
Make it as spicy (or not) as you and your guests desire by varying the salsa used. If some people like it mild and other prefer a spicier version, make it mild and then divide it between two dishes and add 1/8 teaspoon cayenne pepper or hot sauce to one. Just be sure to label it as the spicy one!
Black Bean and Corn Salsa
Ingredients
- 32 ounces canned black beans, drained and rinsed
- 32 ounces canned corn, drained
- 2 cups salsa
- 1/4 teaspoon cumin
- 1 tablespoon lime or lemon juice
- 4 tablespoons cilantro, chopped (optional), to taste
Instructions
- Mix all ingredients together. If not serving immediately, refrigerate.
- Serve with tortilla chips, crackers, pita rounds or even veggie dippers such as baby carrots, cucumber slices or green pepper strips.
Notes
- Can substitute 2 tomatoes, 1/4 green pepper, 1 spicy pepper (to taste), and 1/4 cup onion, all chopped finely, for the salsa.
- If a spicier dip is desired, add more cumin and some cayenne pepper or chili powder – or finely chop part of a spicy pepper and add it.
- Also great over fish, pork chops or chicken.
- Refrigerate any unused portion.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Simplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Vala Richmond says
This is so funny. We are packing to go on a short trip, and I was looking at a can of black beans. I told my husband i could make a nice salsa out of the beans and corn, if I just had the recipe. Opened my email, and here it is! Thanks!
Nancy Dobbins says
Hi Carolyn,
I’ve been following your blog for a while now…I truly enjoy your posts on cooking, provisioning, storing without refrigeration and the like. We have a very small sailboat and all of these things can pose a challenge. As well, for health reasons we have switched to a whole foods, plant-based diet so quick and easy recipes such as this are such a find!
Now in retirement we are planning on spending much more time on the boat…we are really paying attention to things that make the boat more comfortable and livable – solar is next! We are a trailer sailor so we have done short cruises from Nova Scotia to Florida and as far west at the North Channel, Lake Huron. I am also beginning a retirement blog (still under construction) that will have a section on our boating adventures as well as other retirement lifestyle articles.
Thanks for all your good ideas on cruising, living aboard, cooking in healthy ways, and much more…I continue to read with great interest!
Nancy Dobbins