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.
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. 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.
Black Bean Corn Salsa
Print This
Ingredients
Instructions
Notes