Description
A vibrant and zesty Corn Black Bean Salsa combining sweet corn, hearty black beans, fresh vegetables, and a touch of spice, perfect as a refreshing dip or topping for tacos, salads, and grilled dishes.
Ingredients
Scale
Main Ingredients
- 1 (15 oz.) can black beans, rinsed and drained
- 2 ears of sweet corn, husked (or 1 (15 oz.) can sweet corn, rinsed and drained)
- 1 small red bell pepper, diced
- 2 Roma tomatoes, seeded and diced
- 1/2 cup diced English cucumber
- 1/4 cup diced red onions
- 2 garlic cloves, minced
- 1-2 jalapeños, seeded, deveined, minced (1 for mild)
- 1/3 cup packed cilantro, chopped
Seasonings & Dressing
- 3-4 tablespoons lime juice (start with 3 tablespoons)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- 1 tablespoon olive oil (for grilling or skillet corn)
Instructions
- Grill or Skillet Corn (Optional): Brush the corn with olive oil and grill at 450°F for 10-12 minutes, rotating every 2-3 minutes to achieve an even char. Alternatively, heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the corn for about 5 minutes until charred. Once done, set aside to cool, then cut the kernels off the cob.
- Assemble the Salsa: In a large bowl, combine the cooked corn kernels, rinsed black beans, diced red bell pepper, diced Roma tomatoes, diced English cucumber, diced red onions, minced garlic, minced jalapeños, and chopped cilantro. Mix gently to combine all ingredients evenly.
- Season: Stir in lime juice, salt, cumin, and pepper. Start with 3 tablespoons of lime juice and adjust to taste along with the seasonings. Mix thoroughly to incorporate the flavors.
- Chill: Refrigerate the salsa for at least 1 hour before serving to allow the flavors to meld and intensify.
- Serve: Enjoy the salsa chilled or at room temperature. It pairs wonderfully with tortilla chips, as a topping for tacos, alongside grilled meats, or served atop fresh salads.
Notes
- Grilling or skillet charring the corn adds a smoky depth but using canned corn is a convenient alternative.
- Adjust the number of jalapeños based on desired spice level, using one for mild heat or more for extra kick.
- For a smoother salsa, omit the cucumber or dice it finely.
- Refrigerate leftovers in an airtight container and consume within 3 days for best freshness.
- This salsa can be made a day ahead to enhance its flavor.
