Description
This Zesty Black Bean Corn Salsa is a vibrant and flavorful dish perfect for snacking, parties, or as a fresh topping for tacos and salads. Combining protein-rich black beans with sweet corn, juicy tomatoes, and a hint of spicy jalapeño, this salsa offers a wonderful balance of textures and zesty flavors enhanced by lime juice, cilantro, and cumin. It’s a quick and easy no-cook recipe that can be customized with grilled corn or creamy avocado for added depth.
Ingredients
Scale
Main Ingredients
- 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
- 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
- Juice of 2 limes (about 1/4 cup)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt to taste (start with 1/2 teaspoon)
Optional Ingredient
- 1 ripe avocado, diced (for added creaminess)
Instructions
- Proper Bean Preparation: Start by thoroughly rinsing and draining your black beans. This step helps remove any excess starch and sodium from the canned beans, ensuring a cleaner taste and better texture for your salsa.
- Choosing and Preparing Corn: You can either use raw fresh corn kernels for a crisp and sweet texture or grill the corn first to add a smoky flavor to your salsa. If using canned corn, simply drain it well. Cut the corn kernels off the cob if using fresh.
- Chopping Ingredients: Dice the tomatoes and finely chop the red onion and jalapeño peppers. Use a sharp knife to achieve uniform pieces so every bite of the salsa has a balanced flavor and texture.
- Layering the Flavors: In a large mixing bowl, combine the black beans and corn first. Then add the chopped red onion, tomatoes, and jalapeños. Sprinkle in the chopped cilantro, pour the lime juice and olive oil, and add cumin, garlic powder, and salt. Stir everything gently to evenly distribute the flavors.
- Marination Time: Cover the salsa and let it sit in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld and develop, giving you a deliciously zesty and refreshing salsa ready to serve. If using avocado, fold it in just before serving to maintain its creaminess and color.
Notes
- For a smoky twist, grill the corn before cutting it off the cob.
- Adjust the number of jalapeños based on your preferred spice level.
- If you want a creamier salsa, add diced avocado right before serving to avoid browning.
- This salsa keeps well refrigerated for up to 2 days but is best fresh.
- Serve with tortilla chips, as a topping for tacos, grilled meats, or salads.
