Home > Appetizers > White Bean Salsa White Bean Salsa August 2, 2021 | 6 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This White Bean Salsa with creamy avocado, crisp corn, savory sun-dried tomatoes, fresh lemon, and sweet basil is our latest obsession! It’s perfect over grilled Pesto Chicken, quinoa, or couscous (hello crave-able vegetarian meal!), or with some good tortilla chips. Some of our other favorite salsas include this Mango Salsa, this easy food-processor Salsa, or this simple Corn Salsa Recipe. White Bean Salsa This Garbanzo Bean Salad, Black Bean Corn Avocado Salad, and Cowboy Caviar are summertime staples at my home. We love grabbing a big bag of chips, one of those dips, and heading to a local park for an easy and fun picnic. So it was about time we added a white bean dip to the mix! And while White Bean Salsa is pretty unique, we love it just as much as any of the others. It’s vibrant, fresh, and screams good summer eating! Ingredients in White Bean Salsa This salsa only has six ingredients, so the quality of the ingredients makes a big difference to the overall flavor and texture. Definitely go for the good stuff, here! Sun-dried julienne-cut tomatoes with herbs (pictured above): The herbs in the tomatoes add lots of flavor (so we don’t need additional ingredients) and the julienne-cut saves chopping time. These tomatoes are savory, a little sweet, chewy, and a great complement to the creamy textures in this salsa. White beans: There are actually four different types of white beans, and while each is slightly different, any will work great in this salsa. We typically use Great northern or cannellini white beans. Fresh lemon: Fresh (not bottled) lemon makes a world of a difference. It pulls everything together and adds a zippy freshness to the salsa. Ripe avocado: Wait for fully ripe avocados — a ripe avocado can add an incredible creamy texture and a far superior flavor. You can tell an avocado is ripe by gently pressing near the stem. If the avocado yields to that gentle pressure, it’s ripe and ready to be added to this White Bean Salsa! Fresh basil: We love the sweet, slightly savory touch of fresh basil. It adds a nice complexity of flavor and additional freshness. Fresh corn: More on this ingredient below! Let’s talk corn There are a few different options for preparing the corn for White Bean Salsa. In this recipe, we prefer using sweet corn that has been grilled. Grill the corn on an outdoor grill until lightly charred all over. See “quick tip” box below. Grill the corn on an indoor grill pan until lightly charred all over. QUICK TIP How to grill corn: Peel back husks and remove the silk. Rub vegetable or olive oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on a heated grill (400-450 degrees F) and rotate every 3-4 minutes or until charred, about 12 minutes total. (This also works on a grill pan!) For a fresh corn alternative, I recommend one of the following preparation methods: Buy pre-roasted canned corn (near regular canned corn in the grocery store) and use two cans, drained. Buy regular canned corn and roast it for a few minutes on the stovetop. More details on how to do that here. Or, use frozen corn. Char it in a skillet until thawed and lightly roasted. Let corn fully cool before adding to this White Bean Salsa. Fun ways to serve White Bean Salsa With good tortilla chips Over pesto couscous: Cook 1 cup small (Moroccan) couscous and add 1/2 teaspoon salt (or to taste), 1/2 teaspoon pepper, 1 tablespoon fresh lemon juice, and 1/4 cup basil pesto). Generously spoon this white bean salsa on top and enjoy this tasty vegetarian meal! Alongside grilled chicken (perfect chicken marinade here) Inside an avocado: Scoop out avocados leaving a thick border (dice the scooped avocado for this salsa) and then serve White Bean Salsa inside that avocado! Add a few extra drizzles of fresh lemon and oil from the sun-dried tomatoes. Tips Only add the avocado right before serving; otherwise it has a tendency to brown and lose texture. Don’t be afraid to add more salt and pepper — these two ingredients pull everything together! I occasionally add lemon pepper for a fresh flavor twist. More recipes using white beans Tuna-White Bean Salad served on toasted bread or bagels White Bean and Kale Soup with quinoa Sausage & White Bean Gnocchi made in one skillet Pesto Vegetable Bowls with roasted veggies Crockpot White Chicken Chili with corn FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. White Bean Salsa 5 from 4 votes - Review this recipe This White Bean Salsa with creamy avocado, crisp corn, savory sun-dried tomatoes, fresh lemon, and sweet basil is our latest obsession! It's perfect over grilled pesto chicken, quinoa or couscous (hello crave-able vegetarian meal!), or with some good tortilla chips. SAVE TO RECIPE BOX Print Recipe White Bean Salsa 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This White Bean Salsa with creamy avocado, crisp corn, savory sun-dried tomatoes, fresh lemon, and sweet basil is our latest obsession! It's perfect over grilled pesto chicken, quinoa or couscous (hello crave-able vegetarian meal!), or with some good tortilla chips. Course Appetizer, Vegetarian Cuisine American, Vegan, Vegetarian Keyword white bean salsa Prep Time 20 minutes minutes Cook Time 12 minutes minutes Total Time 32 minutes minutes Servings 4 servings Calories 284kcal Author Chelsea Cost $7.12 Ingredients▢ 1 can (15.5 oz.; 439g) white beans, drained and rinsed (we usually use cannellini beans)▢ 2 ears fresh sweet corn Note 1▢ 1 large avocado, peeled, pitted, & diced▢ 2/3 cup sun-dried tomatoes packed in oil, using 2 teaspoons oil from the jar Note 2▢ 2 tablespoons fresh basil, julienned▢ 1 large lemon (3 tablespoons juice)▢ Optional: pesto couscous and/or tortilla chips (See Step 3 below)US - Metric USMetric InstructionsPREPARE THE CORN: Preheat the grill to 450 degrees F. Shuck corn and discard silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright in color and lightly charred. Let grilled corn cool before cutting it off the cob. Let fully cool before adding to salsa.COMBINE THE SALSA: In a medium-sized bowl, combine the drained and rinsed white beans, prepared/cooled corn, diced avocado, julienned sun-dried tomatoes, 2 teaspoons of the oil from the tomatoes, chopped basil, lemon juice, and salt + pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to preference.) Gently stir to combine and serve immediately with one of the serving options listed below or straight out of the bowl!SERVING OPTIONS: Serve this salsa with good tortilla chips OROver pesto couscous: Cook 1 cup small couscous and add 1/2 teaspoon salt (or to taste), 1/2 teaspoon pepper, 1 tablespoon fresh lemon juice, and 1/4 cup basil pesto). Generously spoon salsa on top and enjoy this tasty vegetarian meal! OR Alongside grilled chicken (perfect chicken marinade here) OR Inside an avocado: Scoop out avocados leaving a thick border (dice scooped avocado for this salsa) and then serve White Bean Salsa inside that avocado! Add a few extra drizzles of fresh lemon and oil from the sun-dried tomatoes. Recipe NotesNote 1: There are a few different options for preparing the corn for this White Bean Salsa. In this recipe, we prefer using sweet corn that has been grilled. See Step 1 in the recipe for how to grill corn on an outdoor grill or indoor grill pan. You will need some additional oil, salt and pepper. If you aren't using whole corn on the cob, I recommend one of the following preparation methods: buy pre-roasted canned corn (near regular canned corn in the grocery store) and use one can, well-drained OR buy regular canned corn and roast it for a few minutes on the stovetop. More details on how to do that here. The last option is to use frozen corn. Char it in a skillet until thawed and lightly roasted. Note 2: This salsa calls for sun-dried julienne-cut tomatoes with herbs. The herbs in the tomatoes add lots of flavor (so we don’t need additional ingredients) and the julienne-cut tomatoes save chopping time. Nutrition FactsServing: 1serving | Calories: 284kcal | Carbohydrates: 44g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 1510mg | Fiber: 13g | Sugar: 8g | Vitamin A: 294IU | Vitamin C: 27mg | Calcium: 131mg | Iron: 6mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Will be making this soon i never had salsa before perfect for my snacks will dm you if i make this and let you know how it goes Thanks Ramya Reply
Made this. Had 3 large Mason jars of last falls harvest. Tomatoes stewed, garlic, sweet basil and orange and red peppers. 1 jar with 3 cans white northern beans, 1 jar sundried tomatoes. Zest of 1 lime and juice. 1 T white pepper, 3 shakes red pepper flakes. 1 advocodo- pitted, diced. Made as a pre run forsuperb owl. 5 men, 10 c. 2 bags chips. Baked up some sweet potatoes, they scooped it inside. That was phenomenal Great recipe. Reply
