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, jalapeΓ±o and lime juice for zing. Itβs fresh, healthy, and hard to stop eating. As with most of my recipes, it really easy to throw together β mix it up in a bowl and you’re done!
There are a couple of ways you can eat this β 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
Ingredients
- 4 ears shucked corn
- 1 can black beans
- Β½ red onion, diced
- 1 red pepper, diced
- 1 cup cherry tomatoes, quartered
- ΒΌ cup cilantro, chopped
- 1 jalapeno, seeded and chopped
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 clove garlic, minced
- 1 teaspoon Kosher salt
- Freshly ground pepper, to taste
- Cayenne pepper, to taste
Preparation
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1) 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.
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3) Add all ingredients to a large bowl. Stir. Taste and add more salt, pepper, and cayenne as needed.
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3) Cover and let sit in the refrigerator for an hour or up to a day before enjoying. I find its flavor is best after an hour or so.
Recipe Notes
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.Β
Bon AppΓ©tit!
xx β BB
Yum!! Definitely making this.Thanks for the recipe!
So glad, thanks Leslie!