This tasty corn and black bean salsa is a versatile dish that can liven a meal in so many ways. It is fantastic with grilled chicken or fish, adding color, texture, and flavor to the meal. Or serve the salsa with barbacoa beef, quesadillas, tacos, carnitas, or burritos. It also makes an excellent addition to salads. Incorporate it into your stuffed pepper filling or spoon it over an omelet. The possibilities are endless!
I like frozen steamed corn for this salsa, but fresh is even better! If corn is in season, by all means, use fresh. Fresh corn can be added raw, but its flavor and texture are improved by cooking. Roast, grill, or steam the corn, then let it cool completely before adding it to the salsa.
Recipe Variations
- Avocado: Add creaminess by incorporating diced avocado.
- Beans: Replace the black beans with pinto beans or whatever you might have on hand.
- Tomato: Include one or two diced plum tomatoes or a handful of cherry tomato halves.
- Grilled Corn: Use fresh grilled corn cut from the cobs.
- Fruit: Add a sweet twist to the salsa with a diced mango or peach.
How To Store
Refrigerate salsa and eat it within 3 to 4 days.
Cold foods like salsa shouldn’t be left out of the fridge for more than 2 hours, and only 1 hour if the ambient temperature is above 90 F. If you’re serving the salsa outdoors, keep it in a cooler or nestle the bowl in a larger bowl of ice.
PrintCorn and Black Bean Salsa
Spice up your meals with delicious corn and black bean salsa. Perfect with barbacoa beef, quesadillas, tacos, or grilled chicken or fish.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 servings 1x
- Category: Salsa
- Cuisine: Mexican
Ingredients
- 1/2 cup olive oil
- 6 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 1/2 cups frozen corn, steamed and cooled
- 2 16-ounce cans black beans, drained and rinsed
- 1 medium red onion, diced
- 2 medium red bell peppers, diced
- 1 jalapeño pepper, finely chopped
- 1/4 cup chopped cilantro
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the olive oil, lime juice and cumin. Whisk to blend.
- Add the corn, black beans, onion, bell pepper, jalapeño pepper, and cilantro; toss to coat.
- Taste and add salt and pepper as needed.
- Refrigerate the salsa for at least an hour before serving.
