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Tex-Mex

Fresh Corn and Black Bean Salsa

Colorful, chunky salsa with charred corn, black beans, peppers, and lime

dipEasyTex-Mex
Prep20 minCook5 minTotal25 minServes20Temproom_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
Recipe
Ingredients
  • 2 cupscorn kernels(fresh off cob or frozen, charred)
  • 15 ozblack beans(canned, drained and rinsed)
  • 1 cupcherry tomatoes(quartered)
  • 0.5 cupred bell pepper(diced)
  • 0.25 cupred onion(finely diced)
  • 1jalapeño(seeded and minced)
  • 0.25 cupfresh cilantro(chopped)
  • 3 tbspfresh lime juice
  • 2 tbspolive oil
  • 1 tspcumin
  • 0.75 tspkosher salt
  • 1 bagtortilla chips(for serving)
Make Ahead

Can be made up to 24 hours ahead; refrigerate. Bring to room temperature before serving. Flavors improve as they meld.

Instructions
  1. 1Char corn in dry skillet or on grill until slightly blackened in spots
  2. 2Let corn cool completely
  3. 3Combine corn, black beans, tomatoes, bell pepper, onion, and jalapeño
  4. 4Add cilantro, lime juice, olive oil, cumin, and salt
  5. 5Toss gently to combine
  6. 6Let sit at least 15 minutes for flavors to meld
  7. 7Taste and adjust seasoning
  8. 8Serve with tortilla chips
Notes
Pro Tips

Charring the corn is worth the effort - it adds depth and smokiness. Cut corn off the cob after charring for easier handling. Rinsing the beans well prevents the salsa from becoming murky. This also makes a great taco topping or salad addition.

History & Origin

This colorful salsa combines the best of summer produce with Southwestern flavors. The charred corn adds a smoky sweetness that complements the earthy black beans. It became popular in the 1990s as Tex-Mex cuisine gained mainstream appeal.

Cocktail Pairings
Pairs Well With
margaritapalomabeertequila
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