Why You’ll Love This Recipe

This Black Bean and Corn Salsa is not only packed with flavor but also super easy to make! The combination of crunchy vegetables, earthy black beans, and the sweetness from corn makes for a satisfying dish that’s both refreshing and filling. It’s customizable to suit your taste – add extra spice, fruits, or vegetables to suit your preferences. Plus, it’s an excellent make-ahead dish for Game Day, potlucks, or a light meal served with grilled meats or on top of salads.

Ingredients

1 (15 oz.) can black beans, rinsed and drained
2 ears of sweet corn, husked or 1 (15 oz.) can sweet corn, rinsed and drained
1 small red bell pepper, diced
2 Roma tomatoes, seeded and diced
1/2 cup diced English cucumber
1/4 cup diced red onions
2 garlic cloves, minced
1-2 jalapeños, seeded, deveined, minced (1 for mild)
1/3 cup packed cilantro, chopped
3-4 tablespoons lime juice (start with 3)
1/2 teaspoon each salt, cumin
1/4 teaspoon pepper

For Grilling or Skillet Corn (Optional):

1 tablespoon olive oil (for grilling or skillet)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Grill or Skillet Corn (Optional)

Grill the Corn: Lightly brush each ear of corn with olive oil. Heat the grill to 450°F (high heat). Once hot, add the corn and close the lid. Cook, rotating the corn every 2-3 minutes until lightly charred, about 10-12 minutes. Set aside to cool, then cut the kernels off the cob.
Skillet Method: Heat 1 tablespoon of olive oil in a cast-iron skillet over high heat. Add the corn and cook, stirring occasionally, until the kernels start to char, about 5 minutes. Set aside to cool.

2. Assemble the Salsa

Add the grilled or skillet-cooked corn to a large mixing bowl. Then, add the black beans, diced bell pepper, tomatoes, cucumber, red onions, garlic, minced jalapeños, and cilantro.
Stir in lime juice, salt, cumin, and pepper. Taste and adjust seasonings as needed, adding more lime juice, salt, or cumin if desired.

3. Chill and Serve

For best flavor, cover and refrigerate the salsa for at least 1 hour to allow the flavors to meld. This salsa can be stored in the fridge for up to 5 days, but it’s best when fresh.

Servings and Timing

Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 12 minutes (if grilling/skillet cooking corn)
Total Time: 27 minutes

Variations

Add Fruit: Mango or pineapple adds a juicy sweetness to the salsa. Just dice and mix in for a fun twist.
Use Different Veggies: Add jicama, radishes, or zucchini for extra crunch and color.
Add Avocado: Chop and add avocado just before serving. Be sure to use firmer avocados to avoid them getting mushy.
Cheese: Crumbled cotija or queso fresco adds a creamy, salty bite. If you plan to use cotija, reduce the amount of salt in the salsa since cotija is quite salty.

Ways to Eat Black Bean and Corn Salsa

This salsa is incredibly versatile. Here are some great ideas for how to enjoy it:

Mexican Dishes: Serve with tortilla chips, tacos, burritos, fajitas, quesadillas, nachos, or on top of Southwest salads.
Egg Dishes: Spoon it over scrambled eggs, omelets, breakfast burritos, or breakfast tacos.
Grains: Add quinoa, couscous, or rice to make a satisfying salad, mixed with olive oil and extra seasonings.
Salad: Toss with leafy greens or kale, or turn it into a quinoa-kale salad.
Protein: Add rotisserie chicken, grilled steak, carne asada, ground turkey, or beef barbacoa for a protein-packed meal.
Wraps: Add it to lettuce wraps or mix it with protein and grains, then wrap it in a tortilla with Greek yogurt or sour cream.
Pizza & Burgers: Top your pizza or burgers with this salsa for added flavor and freshness.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. The salsa can also be made a day ahead of time for even better flavor.
Freezing: While the salsa can be frozen, the texture of the vegetables and fruit may change when thawed, so it’s best enjoyed fresh.

FAQs

1. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Just thaw and drain it before adding to the salsa.

2. Can I make this salsa ahead of time?

Yes, this salsa can be made up to 1-2 days ahead of time and stored in the fridge. The flavors develop more as it sits.

3. What if I don’t want it spicy?

If you prefer a mild salsa, use only 1 jalapeño or skip it entirely. You can also remove the seeds and membranes to reduce the heat.

4. Can I use canned black beans instead of dried beans?

Yes, canned black beans work just as well. Be sure to rinse and drain them before adding to the salsa.

5. Can I add more lime juice?

Absolutely! If you love lime, feel free to add more to brighten up the salsa.

6. Can I substitute the cilantro with something else?

If you’re not a fan of cilantro, you can substitute with fresh parsley or omit it altogether.

7. How long can I keep leftovers?

Leftovers will stay fresh for up to 5 days in the fridge. Just give it a good stir before serving.

8. Can I use another type of bean?

Yes, you can use pinto beans, kidney beans, or even chickpeas if you prefer.

9. Can I make this salsa spicier?

Yes, you can add more jalapeños, or even a chopped serrano pepper for an extra kick!

10. How do I make this salsa more flavorful?

Taste and adjust seasonings as needed. Add more lime juice, salt, cumin, or even a dash of chili powder for extra depth of flavor.

Conclusion

This Black Bean and Corn Salsa is the perfect balance of fresh, crunchy, sweet, and savory flavors. It’s a versatile dish that can be used in a variety of ways, from a snack with chips to a topping for tacos, salads, or grilled meats. With simple ingredients and easy preparation, this salsa is sure to become a staple in your kitchen!