White Bean Salsa with creamy avocado, corn, sun-dried tomatoes, lemon, and sweet basil is my latest obsession! reliable over grilled Pesto Chicken or with chips.
Some other favorite salsas include Mango Salsa, straightforward food-processor Salsa, or Corn Salsa Recipe.
White Bean Salsa
This Garbanzo Bean Salad, Black Bean Corn Avocado Salad, and Cowboy Caviar are summertime staples at my home. home cooks enjoy grabbing a big bag of chips, one of those dips, and heading to a local park for an straightforward 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, home cooks enjoy it just as much as any of the others. It’s vibrant, fresh, and screams good summer eating!
Ingredients
- Sun-dried tomatoes: Pre-cut (julienne) sun-dried tomatoes with herbs add flavor and save chopping time.
- White beans: Any white beans work, but I usually pick Great Northern or cannellini beans.
- Fresh lemon: Use fresh lemon juice, not bottled for white bean salsa.
- Avocado: Fully ripe avocados are creamy and taste the best. Gently press near the stem—if it feels soft, it’s ready.
- Fresh basil: Sweet and slightly savory, basil adds a nice fresh flavor.
- Fresh corn: Grilled sweet corn works best here. Grill on an outdoor grill or a stovetop grill pan until slightly charred.
How To Make White Bean Salsa
- Grill corn on an outdoor grill or stovetop until lightly browned. Let it cool, then cut the kernels off.
- Mix everything: In a bowl, combine beans, corn, avocado, sun-dried tomatoes, fresh basil, and fresh lemon juice.
- Stir and serve: Gently mix it all together. Serve with chips, over quinoa, or with grilled chicken.
Quick Tip
How to grill corn: Remove the husks and silk, rub with oil, and sprinkle with salt and pepper. Grill at 400-450°F, turning every 3-4 minutes, until charred (about 12 minutes). Works on a grill pan too!
How To Serve White Bean Salsa
- With good tortilla chips
- Over pesto couscous: Cook 1 cup Moroccan couscous with a pinch of salt, pepper, 1 tbsp lemon juice, and 1/4 cup basil pesto. Top with white bean salsa for a tasty meatless meal.
- With grilled chicken (check out my go-to chicken marinade!).
- Stuffed in an avocado: Scoop out avocados, leaving a thick edge. Dice the scooped-out avocado for the salsa. Fill the avo with the salsa and drizzle extra lemon juice and oil from the sun-dried tomatoes.
Tips For Success
- Add avocado right before serving so it doesn’t brown or get mushy.
- A little extra salt and pepper makes everything taste better. For a fresh flavor, try lemon pepper!
Storage
Store leftover white bean salsa in an airtight container in the fridge for up to 2 days. For best results, add the avocado right before serving, as it can brown over time.
