Black Bean Corn Salsa Recipe

Black Bean Corn Salsa Recipe

Made with either fresh roasted corn, raw corn, or frozen corn, this corn salsa with black beans and cilantro is an easy-to-make dip for chips or serve as a simple Mexican salsa topping for tacos, salads, steak or chicken.

Course Appetizer

Cuisine Mexican

Keyword corn salsa

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 89kcal

Ingredients

2 ½ cups grilled corn (approx. 2 - 3 cobs), or sub with frozen corn that has been thawed and drained
1 cup canned black beans , rinsed and drained
⅓ cup chopped tomato
⅓ cup chopped red onion
2 tablespoons minced jalapeño (approx. 1 medium jalapeño)
2 tablespoons chopped cilantro
3 tablespoons fresh lime juice
1 tablespoon canola oil
1 teaspoon kosher salt
½ teaspoon ground cumin

Instructions

Cook the corn, if desired. If grilling corn, simply cook it in the husk on a hot grill. I suggest keeping the corn in its husks to steam as it cooks. Close the lid, turn the corn every 5 minutes or so, for around 15-20 minutes. Remove the husks and silk and set aside to cool.
2 ½ cups grilled corn
Assemble the salsa. Cut the kernels from the cooled grilled corn cobs, or thaw and rinse the frozen corn kernels and drain well. Add the corn to a medium size bowl with the black beans, tomato, red onion, jalapeño and cilantro.
1 cup canned black beans , ⅓ cup chopped tomato, ⅓ cup chopped red onion, 2 tablespoons minced jalapeño, 2 tablespoons chopped cilantro
Dress and toss. Drizzle with the lime juice, canola oil, ground cumin and kosher salt. Toss to coat. Eat with chips or tacos, or spoon over chicken or steaks.
3 tablespoons fresh lime juice, 1 tablespoon canola oil, ½ teaspoon ground cumin, 1 teaspoon kosher salt

Notes

See this recipe for more tips on grilling corn. You can also use raw corn cut from the cob in this recipe if desired.

Nutrition