I’ve always been a Fritos fan. There’s something about those salty, deep-fried corn chips that feels especially satisfying. When I was younger I could easily finish a whole bag in one sitting. These days I pay more attention to moderation—heartburn, calories, setting an example for my kids—so I rarely eat a bag by myself anymore.
Now I think of Fritos as the perfect crunchy vehicle for dips. They stand up well to chunky, vegetable-packed salsas full of garlic, herbs, and beans. At this time of year, a corn-and-black-bean salsa is ideal: bright, cool, and full of flavor. On hot days a bowl of this can be a whole meal for us. No oven required. It’s refreshing, satisfying without being heavy, and loaded with good ingredients. And yes, Fritos are my preferred dipping chip—fight me on it if you must, but I won’t concede.
That said, the salsa is the real star. Sweet corn, black beans, crisp red bell pepper, onion, garlic, lime, jalapeño, and plenty of cilantro (or parsley) are combined into a colorful, versatile salsa that also works as a salad. You can certainly scoop it with chips, but it also pairs beautifully with grilled meats or ribs, makes a fresh taco topping, brightens a baked potato, or can be mixed with cooked and cooled quinoa or millet for a complete, nutritious meal. Make a large batch on the weekend and enjoy it for days. Chips are optional—though I won’t say they aren’t tempting.
Yes, I’m a Fritos girl. But this recipe is worth trying even without them.
Corn and Black Bean Salsa
Rebecca Lindamood
Ingredients
- 1 pound frozen sweet corn thawed
- 1 1/2 cups cooked black beans drained and rinsed (or 1 can black beans, drained and rinsed)
- 1 red bell pepper stemmed, seeded and diced
- 1 half of a sweet onion peeled and diced
- 1 jalapeno stemmed, seeded and minced
- 1-2 cloves garlic peeled and minced or pressed
- the juice of two limes
- a large fistful of fresh cilantro or parsley chopped
- salt and pepper to taste
Instructions
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Combine all ingredients in a bowl, toss well, and refrigerate at least 30 minutes to let the flavors meld. Store leftovers in a tightly covered container in the refrigerator for up to one week.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use and your preferred nutrition calculator.
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