Black Bean and Corn Salsa

A vibrant, flavorful, and refreshing salsa perfect for dipping with tortilla chips, topping grilled fish, or serving alongside tacos. It's packed with hearty black beans, sweet corn, crisp vegetables, and a zesty lime dressing.

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Prep Time 20

Cook Time 5

Total Time 25

Servings: 6 servings

Course: Appetizer, Side Dish

Cuisine: American, Mexican-inspired

Calories: 180

Ingredients Method Notes

Ingredients

Salsa Base

15 oz Black Beans Rinsed and drained
1 cup Corn Kernels Frozen or fresh, thawed or lightly grilled
1 cup Roma Tomatoes Diced
1/2 cup Red Onion Finely chopped
1/2 cup Fresh Cilantro Chopped

Zesty Dressing

1/4 cup Fresh Lime Juice About 2 limes
2 tbsp Olive Oil
1 tsp Ground Cumin
1/2 tsp Salt Or to taste
1/4 tsp Black Pepper Freshly ground

Method

Instructions

Prepare the corn if using frozen or fresh: If using frozen, thaw under cold running water and drain well. If using fresh, lightly char the ears on a grill or stovetop, then slice off the kernels.
In a large mixing bowl, combine the rinsed and drained black beans, prepared corn kernels, diced tomatoes, finely chopped red onion, minced jalapeño, and chopped cilantro.
In a small separate bowl, whisk together the dressing ingredients: fresh lime juice, olive oil, ground cumin, salt, and black pepper until well emulsified.
Pour the prepared dressing over the black bean and corn mixture. Gently fold all ingredients together until everything is evenly coated.
For best flavor, cover the bowl and refrigerate the salsa for at least 30 minutes (up to 4 hours) to allow the flavors to meld.
Before serving, taste the salsa and adjust seasoning if necessary (add more salt, lime juice, or jalapeño as desired). Serve chilled.

Notes

If you prefer a smoky flavor, lightly grill the corn and add 1/4 tsp of smoked paprika to the dressing. This salsa keeps well in the refrigerator for up to 3 days.