Black Bean and Corn Salsa
Made with black beans, corn, tomatoes, onions, cilantro, lime juice, jalapeño, and garlic, Black Bean and Corn Salsa is a cool dip. If you like this, don’t forget to try my Avocado Corn Salsa!
Black Bean and Corn Salsa
Ingredients
- 1 Can (15.25 Ounces) Black beans, drained and rinsed
- 2 Cans (15.25 Ounces each) Sweet corn, drained
- 1 Roma tomato, diced
- 1 Medium red onion, diced (approximately 1 cup)
- 1 Large jalapeno pepper, seeded and diced (approximately ¼ cup)
- ¼ Cup Cilantro, dice
- 2 Medium limes, juiced
- 1 Green onion, finely diced (approximately 1 tablespoon)
- 1 Tsp Garlic, minced
- 1 Tsp Kosher salt
Instructions
- Combine all the ingredients in a big bowl. Before serving, cover and rest in the fridge for at least 15 minutes.
- Keep covered in the refrigerator for up to five days.
Corn and Black Bean Salsa
The freshness of the ingredients used to make this salsa is evident in every bite. I could eat this light salsa with a spoonful since it’s so delicious. It tastes great on tortilla chips, but it can also be added to tacos like steak tacos, chipotle chicken or as a side dish.
Ingredients for Salsa
Black Beans: Drain and thoroughly rinse canned black beans before consuming them. When you open the container, the liquid inside doesn’t seem very delicious. It is only a mixture of water, salt, and starch from the beans. Rinsing the beans actually lowers their salt content and gets rid of that murky material.
Vegetables: Since fresh sweet corn is currently out of season, I used canned sweet corn for this dish. In addition, I included a green onion, jalapeño, red onion, and Roma tomato.
Cilantro: If you don’t like cilantro, start with half of it and taste it. I urge you not to omit it entirely because it is a crucial component of the dish. Before using, thoroughly wash the cilantro. Discard the stems and remove the leaves. To get the desired size, chop or tear the leaves.
Lime Juice: This recipe called for the juice of two limes. If you don’t have any fresh limes, you might substitute four tablespoons, or 1/4 cup, of bottled lime juice.
How to Prepare Corn and Black Bean Salsa
This salsa is really simple to prepare once the black beans have been drained and washed and the vegetables have been chopped and prepared. Combine all the ingredients in a big bowl.
Before serving, stir everything together, cover the bowl, and let the salsa cool in the fridge for 15 minutes (for optimal results, I would let it sit for an hour). Leftovers can be kept in the refrigerator for up to five days.
Can I Prepare This Salsa in Advance?
Indeed! This is the ideal salsa to make ahead of time. Make a batch to serve as needed (within 5 days, that is), as nothing will go bad quickly. Keep it covered in the refrigerator until you’re ready to eat it.