Happy Monday, everyone. With Cinco de Mayo coming up this weekend I wanted to share one of my favorite Mexican-themed recipes! It has corn, black beans, cherry tomatoes, red pepper, red onion, cilantro, jalapeño and lime juice for zing. It’s fresh, healthy, and hard to stop eating. As with most of my recipes, it really easy to throw together — mix it up in a bowl and you’re done!
There are a couple of ways you can eat this — either as shown as a salsa, or you can scoop it onto flour or corn tortillas with some sour cream and maybe avocado for veggie tacos! Since the recipe makes a large-sized bowl, and it will save well for a couple of days and you can do both!
Corn & Black Bean Salsa
- 4 ears shucked corn
- 1 can black beans
- ½ red onion diced
- 1 red pepper diced
- 1 cup cherry tomatoes diced tomato or quartered
- ¼ cup cilantro chopped
- 1 jalapeno seeded and chopped
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 clove garlic minced
- 1 teaspoon Kosher salt
- Ground pepper to taste
- Cayenne pepper to taste
Drop the corn in a pot of unsalted boiling water. Cover the pot and return it to a boil. Cook the corn for 3-5 minutes or until tender. When cooled, cut the corn off the cob.
Add all ingredients to a large bowl. Stir. Taste and add more salt, pepper, and cayenne as needed.
Cover and let sit in the refrigerator for an hour or up to 1 day before enjoying. I find its flavor is best after an hour or so.
This can be made up to a day ahead. This is a very flexible recipe, so you can sub ingredients and spices in and out according to your tastes. Sometimes I add chopped avocado, or take out the tomato and add chopped mango. You could even mix in shredded chicken for chicken tacos.
xx — BB