Black Bean and Corn Salsa

A simple black bean and corn salsa packed with black beans, corn, tomatoes, red onion, cilantro and lime juice! Full of flavor and color, it’s ready in just 15 minutes and is the perfect appetizer, dip or side dish.

Summer grilling is never complete without this black bean and corn salsa.

I like to call this sauce my dirty little secret because it’s one of those recipes that everyone asks for at the end of the party and when I give it to them they are amazed at how simple it is!

Here’s why I like it so much:

• It is fast and easy. This recipe takes just 15 minutes to make and is truly one of the simplest dishes you can make. Just put everything together in a bowl, mix and voila!. This sauce tastes better the longer it sits, making it perfect to make ahead.
• Made with healthy ingredients. This appetizer uses lots of healthy vegetables and ingredients, such as black beans, corn, tomatoes, red onion and more.

ingredients

• Black beans: I used unsalted canned black beans to help control the sodium. Be sure to drain them and rinse them of their liquid.
• Corn: I used canned whole sweet corn kernels. You can also use fresh corn when it’s in season or frozen corn. You will need 1 ½ cups, which is about 3-4 ears of corn.
• Tomatoes: I used fresh Roma cherry tomatoes and cut them into cubes. I recommend using fresh tomatoes over canned ones because they add texture and aren’t too mushy.
• Jalapeños: I seeded and cored the peppers to give the jalapeño flavor without the spices, but feel free to leave them on if you want it spicy.
• Garlic, coriander and red onion: I added minced garlic for extra flavor and red onion for a kick. I like to use red onions for fresh sauces and garnishes because of their flavor. Fresh cilantro is also a must for its brightness.
• Olive oil, lime juice, honey: These ingredients add extra moisture and act like a vinaigrette to coat the sauce and help meld the flavors together.
• Seasonings: I used a simple combination of cumin, salt and black pepper.

How to make black bean and corn salsa

Just mix and serve! Add all ingredients to a large serving bowl. Gently stir to combine and serve with tortilla chips or as a side.

You can prepare it in advance and store it in the refrigerator until ready to serve.

How to serve

This black bean and corn salsa is great served with tortilla chips or as a side for meat and fish. It’s also excellent spread on salads! Here are my favorite pairings:

Variations

• Use different beans. You can replace the black beans with any other canned beans, such as pinto or kidney beans, or even black-eyed peas.
• Make it spicy. Adjust the spice level by leaving out the jalapeño seeds or using a serrano pepper instead. To keep it from being spicy, omit the jalapeño altogether.
• Add the fruit. Add some sweetness by adding 1 cup diced mango or pineapple. It works especially well if you serve it as a side dish for meat and fish.
• Make it creamy. Add 2 diced avocados for a creamy element in every bite!

Warehousing

Store in an airtight container in the refrigerator for up to 3 days.