Chorizo Black Bean and Corn Salsa

Spice up your summer with this chorizo, black bean, and corn salsa… but can you handle the heat?

spicy bean corn salsa

Craving a flavor explosion?

Get ready to dive into a vibrant chorizo, black bean, and corn salsa that's bursting with summer goodness.

Forget rigid recipes – we're embarking on a delicious adventure of tasting and tweaking to create salsa perfection!

Gathering Your Ingredients

ingredient collection preparation instructions

Let's get down to business—gathering everything we need for this flavor-packed Chorizo Black Bean and Corn Salsa! I'm telling you, it is so yummy.

First, you're gonna want 1 1/2 tbsp of olive oil. Make sure you've got 250g (or 8 oz) of chorizo. I usually use two pieces, sliced about 1/3″ thick. Next, grab 2 minced garlic cloves.

Now, don't forget spices! 1/2 tsp of dried thyme and 1/2 tsp of smoked paprika—the smoky flavor is what really makes it great! Got a bay leaf? Fresh is best, but dried totally works. Then, you'll need a can of crushed tomatoes (400g or 14oz). We are almost there!

Don't forget a can of drained chickpeas, also 400g (or 14oz) and 1 cup of low sodium chicken stock (or broth). A pinch of salt (1/4 tsp) and pepper (1/4tsp)—almost forgot that, phew! For a heartier flavor, consider using Spanish chorizo as described in other recipes.

Getting Started

initial setup guide overview

Now that we've got our ingredients lined up—it's time to get cooking! First, grab a large saucepan or pot. Heat up 1 1/2 tbsp of olive oil over medium-high heat.

Next, you're gonna toss in 250g (that's about 8 oz) of sliced chorizo. Let it sizzle for around 3 minutes! You want it nice and golden.

Alrighty, drop in your minced garlic, 1/2 tsp of dried thyme, 1/2 tsp of smoked paprika—or regular paprika if that's all you've got—and a bay leaf. Stir this aromatic party for about a minute; your kitchen's smelling amazing, right? This will help develop the stew-like base, a comforting quality to your salsa.

Time for the rest! Pour in a 400g can of crushed tomatoes, a 400g can of drained chickpeas—or whatever beans you're feeling. Add 1 cup of chicken stock, 1/4 tsp of salt, and 1/4 tsp of pepper. Stir it up!

Serving Ideas

culinary presentation suggestions offered

Once the chorizo stew is simmering away, let's explore how to serve this flavor explosion! You've got options here, so let your cravings guide you.

First off, consider it a chunky soup! I love dunking crusty bread chunks in it—it's basically a requirement. Or, grab some flatbreads for dipping; they work great too. You can also spoon it over couscous or small pasta, like orzo. And for a hearty meal, how about mashed potato!

Want more protein? Top it with a fried egg! Seriously, try it – you won't be sorry! Each bite will be the flavour bomb! I'm telling you, it's heaven.

This recipe feeds 2 hungry people or 3 regular eaters. Just don't hog it all yourself; sharing is caring (or is it?). Now you have some serving ideas so you can eat as soon as it's ready!

Storage Tips

storage specific guidelines provided

I've got you covered when it comes to storing the Chorizo Black Bean and Corn Salsa! You can keep this flavor-bomb for later, no problem.

First, let's talk fridge storage. Keep any leftovers in an airtight container. I'm talking Tupperware, a jar – whatever keeps the air out! It'll stay fresh for 3-4 days. If it smells funky, toss it!

Now, for the freezer – yes, you can freeze it! Again, you'll want an airtight container. For portioning, consider using a freezer bag and laying it flat to save space. It'll last for about 3 months. When you are ready to chow down, thaw it in the fridge and you are good to go! It might lose a bit of its beautiful texture but will still be super yummy.

Short Recipe Version

Chorizo Black Bean and Corn Salsa

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 6

Ingredients:

  • 1/2 lb Chorizo, removed from casing
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1/2 cup red onion, finely chopped
  • 1/2 cup cilantro, chopped
  • 1/4 cup lime juice
  • 1 jalapeño, seeded and minced
  • Salt and pepper to taste

Instructions:

  1. Cook chorizo in a skillet over medium heat until browned and cooked through. Drain excess grease.
  2. In a large bowl, combine cooked chorizo, black beans, corn, red onion, cilantro, jalapeño, and lime juice.
  3. Season with salt and pepper to taste.
  4. Stir well and serve.

Nutrition Information (per serving, estimated):

  • Calories: 250
  • Protein: 15g
  • Fat: 15g
  • Carbohydrates: 20g
  • Fiber: 5g