Corn and Black Bean Salsa

Name: Corn and Black Bean Salsa
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 1.5 cup corn kernels (fresh or frozen, thawed); 1 cup black beans (soaked overnight, pressure cooked until tender, drained); 2 pcs tomato (medium, deseeded and diced); 1 pcs bell pepper (medium, red or orange, finely diced); 0.5 cup red onion (finely chopped); 1 pcs jalapeño (seeded and minced); 3 tbsp cilantro (fresh, roughly chopped); 2 tbsp lime juice (freshly squeezed); 1 pinch cumin powder; 1 pinch salt; 1 pinch black pepper

RATING

4.6/5(163)

TASTE SCORE

8/10

Fresh, vibrant salsa bursting with sweet corn and hearty black beans, tossed with crisp bell pepper, jalapeño, and a zesty lime dressing. A scoop of this colorful mix brings crunch, creaminess, and a gentle kick to any table — perfect as a dip with chips or a lively topping for grilled meats and tacos.

PREP

15m

COOK

SERVES

1 CUP

143 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Prepare all the fresh ingredients.
1.If using frozen corn, thaw completely and drain any excess water.
2.Deseed and dice the tomatoes into small cubes.
3.Finely dice the bell pepper, chop the red onion, and mince the jalapeño.
4.Roughly chop the cilantro leaves.
mix
Combine the base ingredients.
In a large mixing bowl, add the corn kernels, cooked black beans, diced tomatoes, bell pepper, red onion, jalapeño, and chopped cilantro. Toss gently to distribute evenly.
mix
Dress the salsa.
Drizzle the fresh lime juice over the mixture. Sprinkle with cumin powder, salt, and black pepper. Stir everything together until well combined.
rest · ~10 min
Let the flavors meld.
Cover the bowl and let the salsa sit at room temperature for 10 to 15 minutes, or refrigerate for up to an hour. This helps the flavors come together.
TIPA short rest makes the salsa taste significantly better. Don't skip it.
serve
Give a final stir and serve.
Toss the salsa once more, taste, and adjust salt or lime juice if needed. Serve with tortilla chips or as a topping for tacos and grilled proteins.

PRO TIPS

What to keep in mind.

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

1
Char the corn in a dry skillet until lightly blackened for a smoky depth of flavor.
2
Deseed the tomatoes completely to prevent the salsa from becoming watery.
3
Let the salsa rest for at least 15 minutes so the lime and cumin meld with the vegetables.
4
Use freshly squeezed lime juice — bottled juice will make the salsa taste flat.
5
For a milder heat, remove both the seeds and the white membrane from the jalapeño.
6
This salsa keeps well for up to 2 days in the fridge, but add cilantro fresh just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

avocado

Avocado

Fold in one diced ripe avocado just before serving for extra creaminess and healthy fats — perfect for those who want a richer texture.

smoky chipotle

Smoky chipotle

Stir in 1 teaspoon of minced chipotle pepper in adobo sauce to replace the fresh jalapeño, adding a deep, smoky heat that pairs beautifully with grilled foods.

mango black bean