Black Bean Corn Salsa

Black Bean Corn Salsa is a very versatile and easy recipe to make.  It can be added to tacos, burritos, and quesadillas or just simply be eaten dipped into chips. In the summer months when fresh corn is available you can substitute two cups of fresh corn. When fresh corn is not available it can be made with canned or frozen corn.

This is a very flavorful salsa. Fresh tomatoes, red onion, lime juice and fresh cilantro make it bright. A bit of cayenne adds a minimal amount of heat. If you are a spicy food fan you can certainly add more to taste or you can leave it out entirely.

Homemade salsa is always great with a Mexican themed meal, grilled meats or for game day with chips. Check out Tomato Salsa, Watermelon Salsa, Bell Pepper Salsa, and Pineapple Radish Salsa.

Black Bean Corn Salsa

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Serves: makes 5-6 cups Prep Time: 10 minutes

Ingredients

• 15 ounce can black beans, rinsed and drained
• 15 ounce can sweet corn kernels
• 2 medium plum tomatoes, diced
• ½ cup red onion, diced
• 1 clove garlic, minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of one lime
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste

Instructions

In a large bowl combine the black beans, corn, tomatoes, red onion,  garlic and cilantro. Stir to combine. Add the lime juice, olive oil and cayenne pepper. Combine well. Taste and add salt and pepper if needed.

Black Bean Corn Salsa was last modified: January 2nd, 2021 by Sue O'Connell

Notes

Cilantro is one of the very few spices that I would not recommend that you substitute dried for fresh. Cilantro has a strong flavor which I think gets lost when it is dried.