Description
This Zesty Black Bean Corn Salsa is a vibrant, fresh, and flavorful side or snack that’s perfect for summer gatherings, potlucks, or as a topping on your favorite Mexican-inspired dishes. Combining black beans, sweet corn, juicy tomatoes, and a kick of jalapeño, all enhanced by zesty lime and aromatic cilantro, this no-cook salsa is easy to prepare and packs a nutritious punch.
Ingredients
Scale
Beans and Corn
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups fresh corn kernels (from about 2-3 ears of corn or 1 can (15 oz) corn, drained)
Vegetables
- 2 medium tomatoes, diced (about 1 cup)
- 1/2 medium red onion, finely diced (about 1/2 cup)
- 1-2 jalapeño peppers, seeded and finely chopped (adjust to taste)
- 1/4 cup fresh cilantro, chopped
Seasonings and Extras
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt to taste, starting with 1/2 teaspoon
- Optional: 1 ripe avocado, diced (for added creaminess)
Instructions
- Proper bean preparation: Start by rinsing and draining your black beans thoroughly. This step removes excess starch and sodium, ensuring your beans are fresh and ready to absorb the salsa flavors.
- To cook or not to cook the corn: You have the choice to use raw or grilled corn kernels. Fresh raw corn offers a sweet crunch, whereas grilling the corn beforehand imparts a smoky depth to the salsa. Prepare your corn as preferred and add it to the mixture.
- Chopping tips: Dice the tomatoes, finely dice the red onion, and seed and finely chop the jalapeño peppers. Aim for uniform pieces to ensure every bite is flavorful and balanced. Use a sharp knife to make this easier.
- The art of flavor layering: In a large bowl, combine the black beans and corn first, then add the onions, tomatoes, and jalapeños. Sprinkle in the chopped cilantro, then pour the lime juice and olive oil over all. Add ground cumin, garlic powder, and salt to taste. Gently toss to combine, allowing the flavors to meld together.
- Marination time: Cover your salsa and let it rest for at least 30 minutes at room temperature or in the refrigerator. This resting time enhances the melding of flavors, making the salsa more delicious when served.
- Optional creamy addition: If desired, gently fold in the diced ripe avocado just before serving to add creaminess and richness.
Notes
- For a smoky flavor, grill the corn on the cob before cutting off the kernels.
- Adjust the amount of jalapeño to your preferred spice level; remove seeds to reduce heat.
- This salsa pairs wonderfully with tortilla chips, tacos, grilled meats, or as a topping for salads.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adding avocado is optional but adds a nice creamy texture to contrast the zesty salsa.
