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Corn and Black Bean Salsa Recipe

Mexican · Condiment · 15 min total

A fresh and vibrant salsa perfect for dipping or topping tacos, salads, and grilled meats. This easy recipe combines sweet corn, hearty black beans, and zesty lime for a crowd-pleasing side.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) whole kernel corn, drained (or 1½ cups cooked fresh or frozen corn)
• 1 large tomato, seeded and diced
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine black beans, corn, tomato, red onion, cilantro, and jalapeño (if using).
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour dressing over the bean mixture and toss gently to combine.
4. Taste and adjust seasoning, adding more lime juice or salt as needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Tips

• For a smokier flavor, grill the corn (fresh or frozen) before cutting off the cob.
• This salsa keeps well in the refrigerator for up to 3 days.
• Serve with tortilla chips, as a topping for tacos or nachos, or alongside grilled chicken or fish.

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