Place the rinsed and drained black beans, corn, red onion, red bell pepper, scallions and cilantro in a large bowl. Mix thoroughly, set aside.
Add extra virgin olive oil, lime juice, dried oregano, smoked paprika and salt and pepper to a medium bowl. Mix well until all ingredients are well incorporated.
Pour liquid mixture over salsa and mix thoroughly so the salsa is evenly coated. Add additional salt and pepper, to taste.
Cover and refrigerate for at least one hour before serving.
Chop the onions and peppers ahead of time for meal prepping. Add in white corn, avocado, tomatoes, jalapenos, garlic, or even red wine vinegar to adjust the flavors. Keep in the refrigerator when not being eaten. It needs to be stored in an airtight container. The salsa will last around 4-5 days in the fridge, so it’s wonderful for lunch or meal planning.
The salsa should never be kept out of the fridge for longer than two hours at a time. If you know you are going to have it out for longer, you should put it on ice to keep it chilled. When kept on ice, it’s ideal for parties and get-togethers because everyone will devour it! Freezer friendly- Place the salsa in an airtight freezer bag and remove any excess air. Lay it flat, and put it in the freezer until it’s frozen. It will last 1-2 months. To thaw the black bean and corn salsa, place it in the fridge overnight.