Fresh and delicious this easy recipe for Black Bean and Corn Salsa is the perfect side dish for all your barbecue and game day needs. This crowd favorite is a great as a side with crunchy tortilla chips or your favorite grilled chicken or steak.
This black bean salsa recipe is an easy dish made with a combination of black beans and fresh flavors in a lime dressing and fresh cilantro lending amazing flavor to this homemade salsa.
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❤️ Why you'll love it
✔️ It is a big batch homemade salsa made with fresh ingredients that makes a healthy snack.
✔️ It is a great way to add fresh veggies and fiber to your diet.
✔️ There is a burst of sweetness combined with spicy flavors.s
🥘 Ingredients
Sweet corn on the cob, the kernels should be cut from the cob when the corn is raw
Olive oil
Canned black beans, it is important to rinse and drain these well
Ground cumin, adds flavor, not heat
Fresh roma tomatoes, these should be used as they are a meatier tomato
Red bell pepper or green bell peppers, added for color and freshness
Red onion
Jalapeno
Fresh cilantro
Limes
🔪 Instructions
- Heat the olive oil to a large skillet over medium high heat until hot. Add the corn, cook and stir for 2 minutes, until the corn is slightly chard.
- Add the red bell peppers and cook for 2 minutes. Stir in the ground cumin, cooking 1 minute longer. Remove from the heat.
- In a large bowl, combine the black beans, tomatoes, bell pepper, onion, jalapeno, and cilantro.
- Transfer the corn mixture to the black bean mixture and stir to combine.
- Pour the lime juice over the salsa and stir to combine. Add salt and pepper to taste if needed.
🥄 Equipment
Large skillet
Large bowl
Mixing spoon
Chef knife
Cutting board
🥫Storage
Store any leftover black bean corn salsa in an airtight container in the fridge up to 4 days.
📖 Variations
- To add more flavor and heat stir in 1 - 2 teaspoons chili powder with the ground cumin when cooking the corn.
- Adjust the heat level of the salsa by adding more or less jalapeno pepper.
- Substitute canned pinto or white beans in place of the black beans.
- Use frozen corn in place of fresh corn.
💭 Tips
- Transfer the black beans to a colander and rinse them well to remove the cloudy thick liquid that coats the beans before adding to the salad.
- I do not recommend using canned corn. Canned corn has a very different flavor and does not taste fresh.
📚 Related Recipes
🍽 Serve with...
Serve this black bean salsa with tortilla chips or as a side dish to your main protein.
🏫 The last word
The ingredients in this recipe are all fresh vegetables along with a couple of pantry staples. It is an easy salsa recipe that tastes fresh and makes a great dip or side dish. My family will happily scoop this with tortilla chips as a dip or eat it next to burritos, tacos, grilled chicken, and more. It is very versatile and not too spicy.
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📖 Recipe
Black Bean Corn Salsa
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Ingredients
- 1½ cups fresh corn kernels , about 3 medium sized ears
- 1 tablespoon olive oil
- ¼ cup red bell pepper , diced
- 1 teaspoon cumin
- 15 ounces canned black beans , rinsed and drained
- 2 limes , juiced
- 1 jalapeno pepper , diced and seeded
- ½ cup diced fresh roma tomatoes , with seeds removed.
- ⅓ cup diced red onion
- ⅓ cup chopped cilantro
- salt , to taste (optional)
- black pepper , to taste (optional)
Instructions
- Heat the olive oil to a large skillet over medium high heat until hot. Add the corn, cook and stir for 2 minutes, until the corn is slightly chard.
- Add the red bell peppers and cook for 2 minutes. Stir in the ground cumin, cooking 1 minute longer. Remove from the heat.
- In a large bowl, combine the black beans, tomatoes, bell pepper, onion, jalapeno, and cilantro.
- Transfer the corn mixture to the black bean mixture and stir to combine.Pour the lime juice over the salsa and stir to combine. Add salt and pepper to taste if needed.
eileen says
It looks very good
I will make this for Fathers day
I do not see how much cumin to use in the recipe
Thank you
Shelby Law Ruttan says
It is 1 teaspoon of cumin. Hope you enjoy the recipe!