Black Bean And Corn Salsa

This vibrant black bean and corn salsa is a flavorful fusion of Southwestern flavors, blending the natural sweetness of corn and black beans with the subtle kick of jalapeño and freshness of cilantro. Perfect for scooping up with tortilla chips or topping tacos and grilled meats.

Ready Time

20 mins

Yields

9 servings

Ingredients

1 cup dried black beans, cooked and drained
1 cup frozen corn kernels, thawed
1/2 cup diced red bell pepper
1/2 cup diced small red onion
1 jalapeño pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
Salt, to taste

Instructions

In a medium-sized bowl, combine the cooked black beans, corn kernels, diced red bell pepper, and diced red onion.

Stir until well combined.

Add the chopped jalapeño pepper and cilantro to the bowl and stir again.

In a small bowl, whisk together the lime juice and ground cumin.

Pour the lime juice mixture over the black bean mixture and stir until everything is well coated.

Season the salsa with salt to taste.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled or at room temperature.

You can use this salsa as a dip for tortilla chips, or as a topping for tacos or grilled meats.

Note: You can adjust the level of heat in the salsa by using more or less jalapeño pepper, depending on your personal preference.

Notes

For a more vibrant flavor, use fresh corn kernels instead of frozen ones. If you prefer a firmer texture, cook the black beans al dente.

Adjust the level of heat to your liking by adding more or less jalapeño pepper.

This salsa is super versatile, so don’t be afraid to experiment with different spices or ingredients to make it your own. The longer it sits, the better it gets, so feel free to make it a day ahead for maximum flavor.

You can also use this salsa as a topping for vegetables, grilled cheese, or even scrambled eggs for added flavor.