Black Bean Corn Salsa
A protein-packed, heart-healthy salsa made with black beans and corn, perfect for chips, grilled meats, or as a refreshing salad.
Ingredients
Fresh Ingredients
- 2 cups Corn, grilled or fresh Adds sweetness and crunch.
- 1 can Black beans, drained and rinsed Provides heartiness and protein.
- 1 Tomato, diced Adds freshness and a slight tang.
- 1 small Red onion, diced Lends a crisp texture.
- 1 Jalapeno, minced Adds a touch of heat.
- 1/4 cup Cilantro, chopped Brightens the salsa.
- 2 tablespoons Lime juice Enhances flavors with zest.
- 1 tablespoon Canola oil Binds ingredients together.
- 1 teaspoon Kosher salt Enhances the taste.
- 1/2 teaspoon Ground cumin Adds warmth.
Instructions
Preparation
- Gather and wash all fresh ingredients.
- Remove the kernels from the corn cobs if using fresh corn.
- Drain and rinse canned black beans thoroughly.
- Chop tomatoes and red onions to bite-sized pieces.
- Deseed minced jalapenos unless you want extra heat.
- Chop cilantro roughly.
- Juice fresh limes.
Assembly
- In a large mixing bowl, combine the corn, black beans, tomato, red onion, jalapeno, and cilantro.
- Add lime juice and canola oil to help bind the flavors.
- Sprinkle kosher salt and ground cumin over the mix; toss gently to combine.
- Taste and adjust seasoning to your preference.
- Cover and let it sit for 10-15 minutes.
Serving
- Scoop the salsa into a serving bowl.
- Garnish with additional chopped cilantro if desired.
- Serve alongside tortilla chips, grilled meats, or as a salad.
- Enjoy fresh or store leftovers in the refrigerator.
- Store in an airtight container for up to 3 days.
Notes
For a smoky flavor, grill the corn until charred. Use fresh herbs for the best taste; dried cilantro doesn’t provide the same freshness.