I am loving these 70 degree days here in the Bay Area. It’s perfect sun dress weather. I take our lil one out for a walk ever day to soak up that sunshine. That being said, it does get stuffy inside. I find myself not wanting to heat up the kitchen so I am reaching for cooler recipes & doing a lot of meal prep these days. One perfect cool recipe is this Black Bean Salsa. You can mix up the ingredients the night before. Let it chill overnight so that all of the flavors really have a chance to blend together. Then the next day its ready to serve!

This recipe calls for a little bit of chopping when it comes to the bell peppers and the scallions, but the corn & the black beans can be straight out of the can. Yes, if you are feeling ambitious, throw white corn on the grill to get some char, then cut it off & toss it in instead of relying on canned corn. Yes, that will make it that much more delicious! But really, I promise that all of the ingredients work together so either way you make it, you are going to love it piled high on salty chips!

How gorgeously bright and colorful is this dip!?! I love that it is so healthy. While you still get the carbs from the chips, I feel much better diving into this bowl then a calorie bomb queso bowl!

You can see that I served this Black Bean Salsa up beside some Muddy Buddies. When setting out appetizers, I love to have a mix of some healthy, some decadent, some salty, and some sweet. That draws guests back to the appetizers time and time again for the variety. Full guests are happy guests! It also gives some choices depending on what dietary restrictions guests have. Also, I like to have guests over so that I can make (and eat) a variety!

Black Bean Salsa


  • 1 can black beans
  • 1 large can white shoe peg corn
  • 1 large red pepper
  • 1/2 bunch scallions
  • 1 lemon or lime squeezed for juice
  • 2 tablespons Olive Oil
  • 1 pinch salt
  • 1/2 cup water


  1. Drain & rinse the black beans.
  2. Drain & rinse the white shoe peg corn.
  3. Dice the red pepper.
  4. Chop up the scallions.
  5. Toss all ingredients together.
  6. Chill overnight.

What’s your favorite cool summer appetizer?

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