Black Bean, Corn & Red Onion Salsa
A vibrant, zesty salsa bursting with hearty black beans, sweet corn kernels, and sharp red onion. Tossed with fresh lime juice and cilantro, it's the perfect scoop-and-serve dip for tortilla chips or a fresh topping for grilled mains.
For 4 servings
- prep
Prepare the corn and black beans.
1.If using fresh corn, boil kernels in water for 2 minutes, then drain and cool completely.2.If using dried beans, soak overnight and pressure cook until tender, then drain and cool. If using canned beans, drain and rinse thoroughly.TIPCool corn and beans completely before mixing to keep the salsa fresh and prevent wilting the herbs. - prep
Dice the fresh vegetables.
1.Finely dice the red onion into small, even pieces.2.Deseed the tomato and chop into small cubes similar in size to the beans.3.Deseed and mince the jalapeño very finely to distribute the mild heat evenly.TIPDeseeding the tomato removes excess water that would make the salsa soggy. - mix
Toss the salsa together.
1.In a large mixing bowl, combine the black beans, corn, red onion, tomato, jalapeño, and chopped cilantro.2.Drizzle with fresh lime juice and olive oil.3.Season with cumin powder, salt, and black pepper. - rest · ~15 min
Chill before serving.
Gently toss all ingredients until well combined. Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld.
TIPSalsa tastes best after resting — the lime juice softens the raw onion bite and brings everything together. - serve
Serve the salsa chilled.
Give the salsa a final toss, adjust seasoning to taste, and transfer to a serving bowl. Serve with warm tortilla chips or as a topping for tacos and grilled dishes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse canned black beans thoroughly to remove excess sodium and canned flavor.
- 2For the best texture, use fresh corn cut from the cob and blanch it briefly.
- 3Let the salsa rest in the fridge for at least 30 minutes so the flavors marry.
- 4Taste and adjust lime juice and salt just before serving for a bright finish.
- 5Leftover salsa keeps for up to 3 days in a sealed container in the fridge.
- 6Dice all ingredients uniformly so every scoop has a balanced bite.
Adapt it for your goals.
Spicy mango
Swap the tomato for diced ripe mango and add an extra jalapeño for a sweet-heat twist that's perfect for summer.
high proteinHigh-protein
Add 1 cup of diced cooked chicken or shrimp for a heartier salsa that works as a main dish salad.
jainJain
Omit the onion and garlic. Use asafoetida for a subtle allium-like flavor and keep all other ingredients Jain-friendly.
low oilLow-oil
Skip the olive oil entirely and increase lime juice by 1 tbsp to keep the salsa light and oil-free.
Why this is on our healthy list.
High in Plant Protein
Black beans are a excellent source of plant-based protein and fiber, helping to keep you full and support digestive health.
Rich in Antioxidants
Corn, tomatoes, and cilantro provide antioxidants like lutein, lycopene, and quercetin that support eye and heart health.
Good Source of Vitamin C
Fresh lime juice and raw vegetables supply a healthy dose of vitamin C, which aids immune function and collagen production.
Frequently asked questions
Yes, thaw frozen corn completely and pat it dry with a paper towel to avoid adding extra water to the salsa.
