Adobo Black Bean and Corn Salsa has the perfect blend of smoky flavor and a little heat. With fresh lime juice and cilantro, this goes perfect alone or with any Mexican or Tex-Mex meal.
I first developed this recipe to go in the Panera BBQ Chicken Salad. When I make this salad for dinners, I put out all the ingredients as a build-your-own salad bar. I kept finding that this salsa was the first to go, and it never seemed like I made enough!
We love it so much, that I decided to scale it up for a salsa to serve as an appetizer. Even though I typically prefer my salsa without black beans, I make an exception for this one!
Ingredient Notes
One thing that makes this salsa so special is the addition of adobo sauce and smoked paprika that together bring a nice, smoky flavor that is not too overpowering.
Adobo sauce comes in small cans labeled "chipotle peppers in adobo sauce." It adds a little bit of heat but more importantly a nice smoky flavor. I included some smoked paprika to bump up the smokiness.
I am sometimes able to find frozen fire-roasted corn and that adds even more flavor. Any kind of corn will work here though.
You can increase the spice in this salsa by adding more jalapenos or including the ribs and seeds. You can also add more adobo sauce or even chop up the chipotle peppers for more heat.
This recipe is easily scaled up or down. For a smaller batch, see my Panera BBQ Chicken Salad recipe.
I like to make this salsa ahead of time and refrigerate it so the flavors have time to blend. If you're crunched for time, you can serve it right after making.
Gluten Free Option
This recipe is naturally gluten free!
Looking for More Salsa Recipes?
Check out my favorite salsa recipes:
Rotel Corn and Tomato Salsa
Fresh Homemade Salsa
Restaurant Style Salsa
Mango Salsa
And you might enjoy my Salsa Recipe Showdown where the Rotel and Corn Salsa goes head to head with 2 other recipes!
📖 Recipe
Adobo Black Bean and Corn Salsa
Ingredients
- 2 cups black beans (rinsed and drained)
- 2 cups corn (frozen or canned, rinsed and drained)
- ¼ cup red onion (finely chopped)
- ¼ cup jalapenos (finely chopped, approx. 1 jalapeno)
- ¼ cup fresh cilantro (finely chopped)
- ¼ cup olive oil (extra virgin or regular)
- ¼ cup fresh lime juice (juice from 2 limes)
- 4 teaspoons adobo sauce (see note)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Mix all of the ingredients together in a medium sized bowl.
- Cover the bowl and refrigerate until ready to use to allow flavors to blend.
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