Black Bean and Corn Salsa

Name: Black Bean and Corn Salsa
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 0.75 cup black beans (dried, soaked overnight and boiled until tender, or use 1 can (400g) drained and rinsed); 1 cup corn kernels (fresh or frozen, thawed if frozen); 2 pcs tomato (medium, seeded and diced); 0.5 cup red onion (finely chopped); 1 pcs jalapeño (seeded and minced); 1 pcs bell pepper (medium, any color, diced); 0.25 cup coriander leaves (fresh, chopped); 3 tbsp lime juice (freshly squeezed, about 2 limes); 1 tbsp olive oil (extra virgin); 0.5 tsp cumin powder; 0.25 tsp salt; 1 pinch black pepper

RATING

4.6/5(137)

TASTE SCORE

8/10

A bright, zesty salsa bursting with sweet corn, hearty black beans, and fresh cilantro. Tossed in a tangy lime dressing with a gentle kick of jalapeño, it's a versatile, no-cook crowd-pleaser ready in 15 minutes. Perfect as a dip with tortilla chips or a vibrant topping for tacos and grilled chicken.

PREP

15m

COOK

SERVES

1 CUP

144 cal

SERVINGS

METHOD · 5 STEPS

prep
Prepare the black beans.
If using dried beans, soak them overnight in plenty of water. Drain and rinse, then boil in fresh water until tender, about 45-60 minutes. Drain and let cool completely. If using canned beans, simply drain and rinse well under cold water.
TIPCool the beans completely before mixing to keep the salsa crisp and fresh.
prep
Dice the fresh vegetables.
1.Seed and dice the tomatoes into small cubes.
2.Seed and mince the jalapeño finely.
3.Dice the bell pepper into pieces similar in size to the beans.
4.Finely chop the red onion and cilantro.
TIPAim for uniform dice so every scoop gets a bit of everything.
mix
Combine all ingredients in a bowl.
1.In a large mixing bowl, add the cooled black beans, corn kernels, diced tomatoes, jalapeño, bell pepper, red onion, and cilantro.
2.Pour in the fresh lime juice and olive oil.
3.Sprinkle with ground cumin, salt, and black pepper.
4.Gently toss everything together until evenly coated.
rest · ~20 min
Let the salsa rest before serving.
Cover the bowl and let it sit at room temperature for 15-20 minutes, or refrigerate for at least 30 minutes. This allows the flavors to meld together beautifully.
TIPThis salsa tastes even better the next day. Make it ahead for stress-free entertaining.
serve
Serve the salsa.
Give a final stir, taste, and adjust salt or lime juice if needed. Serve with tortilla chips or as a topping for tacos and grilled chicken.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain and rinse canned beans thoroughly to remove excess sodium and prevent a muddy texture.
2
Use freshly squeezed lime juice for a brighter, more vibrant flavor than bottled.
3
For a smoky twist, char the corn kernels in a dry skillet before adding.
4
Let the salsa rest at least 30 minutes in the fridge to meld the flavors.
5
Seed the tomatoes to prevent the salsa from becoming watery.
6
Taste and adjust salt and lime juice just before serving for the perfect balance.
7
Store leftovers in an airtight container for up to 3 days; stir before serving.