Black Bean and Corn Salsa
This Black Bean and Corn Salsa recipe is fresh, hearty, healthy and perfect for every occasion! It's not only DELICIOUS with its creamy, crunchy textures and bright fiesta flavors, but it’s super easy to make! It’s made with earthy black beans, sweet corn, juicy tomatoes, spicy jalapenos and aromatic cilantro, onion, and garlic spiked with lime, cumin and salt. This Black Bean Corn Salsa recipe is the perfect make-ahead Game Day appetizer or snack OR pile it on tacos, baked potatoes, nachos, quesadillas, grilled chicken/fish, or salads. You can even enjoy it as a side salad because it’s so deeply satisfyingly all by itself.
Servings 8 servings
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 jalapenos seeded, deveined, minced (1 for mild)
- 1/3 cup packed cilantro chopped
- 3-4 tablespoons lime juice (start with 3)
- 1/2 tsp EACH salt, cumin
- 1/4 teaspoon pepper
Instructions
- GRILL CORN (optional): Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
- OR SKILLET CORN (optional): Cut the kernels off of the cob OR use canned corn. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
- ASSEMBLE: Add all of the remaining Black Bean Salsa ingredients to the grilled corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste.
- CHILL: Chill for one hour before serving. This salsa will keep covered in the fridge for up to five days, but is best within a couple hours.
Notes
BLACK BEAN CORN SALSA VARIATIONS:
Black Bean and Corn Salsa is delicious as written or use it as a springboard for adding additional vegetables, fruits or grains. Just keep in mind, that the more you add, the more you may need to increase the lime juice and seasonings. Black Bean Corn Salsa is also delicious with:- Veggies: jicama, asparagus, shaved asparagus, radishes, zucchini etc.
- Fruit: I am a HUGE fan of mangos or pineapple or in black bean salsa. These fruits add a delightful juicy sweet contrast to the earthy beans.
- Avocado: chop and add just before serving. Use avocados that are ripe but on the firmer side so they don’t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy.
- Cheese: crumbled cotija cheese or queso fresco add a creamy saltiness. Take care to add less salt to the Black Bean Corn Salsa recipe if you know you are going to be adding Cotija because it is super salty – then add salt to taste if needed
WAYS TO EAT BLACK BEAN AND CORN SALSA:
This Black Bean and Corn Salsa is incredibly versatile. Here are a few more creative uses:- Mexican dishes: spoon it up with tortilla chips or pile it on (or in!) your favorite enchiladas, tacos, burritos, fajitas, quesadillas, nachos, Southwest Salads, or burrito bowls.
- Eggs: it is delicious on scrambled eggs, omelets, breakfast tacos, breakfast burritos, breakfast taquitos, breakfast enchiladas etc.
- Grains: add quinoa, couscous, or rice to make it a quinoa/rice avocado salad along with additional olive oil and seasonings.
- Salad: add Black Bean Salsa to leafy salad greens or kale or make it a kale (quinoa) salad.
- Protein: make Black Bean Corn Salsas a meal by adding rotisserie chicken, Mexican chicken, carne asada steak, beef barbacoa, ground turkey, ground beef, etc.
- Grilled Proteins: It also pairs beautifully on top grilled steak, pork, poultry, shrimp and fish.
- Chicken: Serve it over chipotle chicken, chili lime chicken, cilantro lime chicken or salsa verde chicken.
- Pasta: Add Black Bean Corn Salsa to zoodles, spaghetti squash or other pasta/noodles with a splash of olive oil or Greek yogurt.
- Wraps: Add it to Bibb lettuce to make lettuce wraps or mix in some grains/and or protein and wrap it in a tortilla along with some Greek yogurt or sour cream.
- Everything else: This Black Bean and Corn Salsa simply makes everything better! Pile it in baked potatoes, pizza, burgers, etc.