Black Bean and Corn Salsa Recipe

salsa in a white bowl next to corn chips on a white plate

5 from 4 votes

Black Bean and Corn Salsa Recipe

Black bean and corn salsa gives fresh color and flavor to tacos, nachos, or as a dip for tortilla chips. With fresh ingredients, this is a great recipe for summer but works just as well with frozen corn in the cooler months.

Prep Time10

Total Time10

Course: Condiment

Cuisine: Tex Mex

Keyword: dip, easy salsa, no cook recipe, potluck recipe, summer

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Mixing Bowl

Ingredients

1/4 cup Lime Juice
1 Tablespoon Olive Oil
1/2 teaspoon Red Pepper Flakes (optional)
1/2 teaspoon Kosher Salt
1/2 teaspoon Honey
1/4 teaspoon Chili Powder
1/4 teaspoon Ground Cumin
1/4 teaspoon Black Pepper
1/4 cup chopped Red Onion, White Onion, or Shallots
2 cups Corn Kernels, fresh (see note)
1 15 ounce can Black Beans, drained and rinsed
3 small Plum Tomatoes (substitute 1 regular tomato)
1/2 cup chopped Fresh Herbs (cilantro or green onions)

Instructions

Whisk together lime juice, olive oil, red pepper flakes (if using), salt, honey, chili powder, cumin, black pepper, and onions / shallots.
Add corn kernels, black beans, and tomatoes and stir gently.
Refrigerate for at least one hour and up to one day to let the flavors develop.
Just before serving, stir in fresh herbs. (Note: Liquids will gather on the bottom of the bowl as the salsa rests, so give it a stir before serving. Use a slotted spoon to serve the salsa.)

Notes

Corn - This salsa has the best flavor with fresh corn on the cob. You will need 2 to 3 ears of corn to equal 2 cups. If corn is not in season, you can make a delicious version with frozen or canned corn. Defrost the frozen corn before using. Drain canned corn well. Grilled or charred corn is also excellent if you want to take that step before slicing the corn off the cobs.

Nutrition