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Corn & Black Bean Salsa

Course Appetizer
Cuisine Mexican
Keyword black beans, corn, salsa
Prep Time 15 minutes
Servings 10

Ingredients

  • 4 ears shucked corn
  • 1 can black beans
  • ½ red onion, diced
  • 1 red pepper, diced
  • 1 cup cherry tomatoes, 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
  • Freshly ground pepper, to taste
  • Cayenne pepper, to taste

Preparation

  1. 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.

  2. 3) Add all ingredients to a large bowl. Stir. Taste and add more salt, pepper, and cayenne as needed.

  3. 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.