Coffee with whip is my absolute favorite. I’ve been experimenting with different ways to flavor this coffee because of the lockdown brought on by the coronavirus and the extra time it has given me. While playing games with my husband and watching the time pass slowly, I sit and enjoy this beverage.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (10 ounce) cans sweet white corn
- 1 (14.5 ounce) can black beans
- ½ red onion, chopped
- 1 red pepper, chopped
- ½ cup sugar
- ½ cup rice wine vinegar
- 1 pinch salt to taste
Instructions
- In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.
Reviews
I ate this more like a corn salad, but it would also be good as a topping for chicken, fish, etc. I agree with the others that there’s a lot of sugar and that can easily be halved and it’ll still be plenty sweet. It’s also very corn-heavy, 1 can of corn would be plenty, keeping the rest of the ingredients the same. I used a mix of white and yellow corn, just for extra color. More than just a pinch of salt is needed to really make the flavors pop. Some fresh herbs would also be nice. I also agree that the corn should be drained and the black beans drained and rinsed. This does taste even better after sitting overnight.
I double this, but keep the red onion & sugar the same. I give it as gifts for my friends with summer birthdays. It’s delicious & everyone loves it!
I used 1/2 the sugar; it was too sweet otherwise. Also, the Visalia Chop Wizard makes short work of dicing bell peppers and red onions; I got mine at Bed, Bath & Beyond.
One word for this – FABULOUS! Mae
Really tasty and refreshing, I also used less sugar and added lemon. Was a great adition for my fish tacos!
Yep, just like everyone else said, I halved the sugar, used yellow canned corn and then forwarded the recipe to everyone at the party who all asked for it! My new favourite summer salsa!
Great Recipe! It’s found a spot in my favorites. Modified it a bit due to what I had in the pantry: used unsalted canned yellow corn, added a diced avocado, used half the sugar as the reviews recommended, and traded the rice wine vinegar for 1/4 cup balsamic vinegar and 1/4 cup white wine vinegar. It was an immediate smash, but the left overs are phenomenal after a night in the fridge!!! Good stuff!
Made exactly as said and it was unbelievable delicious even my picky eater kids loved it. Thank you for sharing this recipe
My favorite salsa! We use half the sugar and add some stems of fresh cilantro to the mix. Mmm mmm good!
Delicious! I made this to take to a party. It was so easy, too. I cut the sugar to 1/4 cup and this was plenty (the rice vinegar is kind of sweet, I think) added a can of petite diced tomatoes with jalapenos (drained), a bunch of chopped cilantro and about a 1/2 TBSP of olive oil. (I was going to add a chopped avacado but it wasn’t quite ripe). It was devoured. The bones of this recipe are really great and you can add to suit your personal tastes and guests. I am going to try it with other vinegars to see how it is. Thanks for this recipe!
Made this for book group last night! A complete hit. Only change I made was halved the sugar amount. I used one can white sweet corn and another can sweet yellow corn. Served with lime tortilla chips. Caution: Make sure you use rice wine vinegar- not just rice vinegar. Will make this again!
Outstanding and super easy to make. We served it as a salsa with chips and as a salsa for tacos and tostadas. I switched no calorie sweetner for the sugar and you can’t thell the difference. Excellent Recipe. Thanks for the post.
Serving isn’t right if you are using as a salsa. This does make much more than 6 servings. I followed other reviews and halved the sugar and still thought it was too sweet and also felt it was too much corn and not enough beans. I will make again and adjust accordingly.
This was really good! I made this as a side dish to go along with some carnitas we were having and this paired perfectly. I scaled the recipe to just 2 servings, using half a can of black beans and half a can of regular yellow corn. I eyeballed the other ingredients and just threw in what looked about right. My scaled recipe called for 2 T. plus 2 t. of sugar, but I only used 2 t. in mine. That was as sweet as we wanted it. I also added just a bit of vegetable oil, which I think improved the mouth feel of this. So, my advice is to scale way back on the sugar and add it to taste, and you have a winner here!
Great recipe! We also add 1 can of black eyed peas and different colored sweet peppers for color (1/2 of 3 works well). Serve with multi grain scoops it is so amazing and always gets rave reviews wherever we go.
I saw and made a recipe almost identical to this a few years ago and it was a hit. Suddenly, today I was reminded of and inspired to make it again. This stuff is SO good, that you can practically just eat it with a spoon! What I really love is that it gets better every day that it sits in the fridge (so I recommend making it at least a day in advance to give all the ingredients a chance to soak up some of that great vinegar flavor. Like many of the other reviewers, I also suggest cutting the amount of sugar in half and using red wine vinegar instead of rice wine vinegar. …it’s so good!
A bowl full of yumminess…wouldn’t change a thing!
Absolutely awesome! I used half the sugar. Quick, easy and healthy. You don’t need chips… just a spoon!
too sweet…even after reducing the amount of sugar, it’s just too sweet
Perfect!!!
I cut the sugar as other reviewers suggested but I’m not sure what all the raves are about. I thought this was a less than average recipe.