Description
This Corn Black Bean Salsa is a vibrant, fresh, and zesty dish perfect as a dip or a topping for salads, tacos, and grilled meats. Combining sweet charred corn, hearty black beans, crisp vegetables, and a tangy lime dressing, it offers a delightful mix of textures and flavors that are both healthy and satisfying.
Ingredients
Scale
Vegetables and Legumes
- 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 and Oils
- 3–4 tablespoons lime juice (start with 3)
- 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 husked corn ears with olive oil. Preheat a grill to 450°F and grill the corn 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 heat and cook the corn for about 5 minutes until charred. Allow the corn to cool, then cut the kernels off the cob.
- Assemble the Salsa: In a large mixing 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.
- Season: Stir in 3 to 4 tablespoons of lime juice, salt, cumin, and pepper. Mix thoroughly and taste to adjust the seasoning as needed.
- Chill for Best Flavor: Refrigerate the salsa for at least 1 hour to allow the flavors to meld together.
- Serve: Enjoy your Corn Black Bean Salsa chilled or at room temperature. It pairs wonderfully with tortilla chips, tacos, grilled meats, or as a fresh salad topping.
Notes
- The grilling or skillet method for corn is optional but adds a delicious smoky flavor to the salsa.
- Adjust the amount of jalapeño depending on your spice preference.
- Use fresh corn when in season for the best flavor, but canned corn works well for convenience.
- Refrigerating the salsa improves the flavor by allowing the ingredients to meld.
- This salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
